Coconut Braised Cabbage (Printable Version)

Humble cabbage elevated to a rich, comforting side. Braised in creamy coconut milk with aromatic spices. Vegan and easy to prepare.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), 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 teaspoon ground turmeric
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili flakes
08 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon fine sea salt, plus more to taste

→ Liquids

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

→ Garnish

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

# How to Make It:

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

# Expert Tips:

01 -
  • The way the cabbage absorbs those warm spices makes every bite feel like a warm hug
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
  • Leftovers actually get better overnight as the flavors deepen and meld together
02 -
  • Skip the temptation to rush the initial onion step, this builds layers of flavor you cant add back later
  • Stirring occasionally during braising prevents sticking but lets the cabbage develop those silky edges
  • The sauce will continue thickening as it stands off the heat, so dont reduce it too much
03 -
  • Using only the thick cream from the top of the can creates an incredibly rich dish
  • Savoy cabbage works beautifully too and has a lovely texture that holds up well
  • A squeeze of lime before serving adds brightness that cuts through the coconut creaminess
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