Coconut Braised Cabbage (Printable)

Tender cabbage braised in creamy coconut milk with turmeric, cumin, and ginger. Vegan and gluten-free.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 32 oz), cored and thinly sliced
02 - 1 medium yellow onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated

→ Spices & Aromatics

05 - 1 tsp ground turmeric
06 - 1 tsp ground cumin
07 - 1/2 tsp chili flakes
08 - 1/2 tsp black pepper
09 - 3/4 tsp fine sea salt

→ Liquids

10 - 1 can (13.5 fl oz) full-fat coconut milk
11 - 1/2 cup vegetable broth or water
12 - 1 tbsp coconut oil or neutral oil

→ Garnish

13 - 2 tbsp fresh cilantro or parsley, chopped
14 - 1 tbsp toasted coconut flakes

# How-To Steps:

01 - Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the onions and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Sprinkle in the turmeric, cumin, chili flakes, and black pepper, sautéing for 30 seconds to bloom the spices.
05 - Add the sliced cabbage and salt, tossing well to coat in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth, stirring to combine thoroughly.
07 - Bring to a gentle simmer, then cover and reduce heat to low. Cook for 15 to 18 minutes, stirring occasionally, until the cabbage is very tender and silky.
08 - Remove the lid and cook uncovered for 3 to 5 minutes to thicken the sauce slightly, if desired.
09 - Taste and adjust seasoning with additional salt or chili flakes as needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Expert Advice:

01 -
  • It turns an everyday vegetable into something you'll crave on cold nights.
  • The whole thing comes together in one pan with almost no cleanup.
  • It's vegan and naturally gluten-free, but tastes indulgent enough that no one will ask.
02 -
  • Don't skip blooming the spices in the oil, it makes all the difference in flavor depth.
  • If your coconut milk is separated, shake the can well before opening or stir it thoroughly in the pan.
  • Taste before serving, cabbage can be bland if undersalted.
03 -
  • Use only the thick coconut cream from the top of the can if you want an even richer, more decadent sauce.
  • Slice the cabbage thin and evenly so it cooks at the same rate and stays silky, not mushy.
  • Let the dish rest for five minutes before serving so the flavors settle and the sauce clings to the cabbage.
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