Coconut Braised Cabbage (Printable)

Tender cabbage simmered in creamy coconut milk with turmeric, cumin, and aromatic spices for a rich side dish.

# What You Need:

→ Vegetables

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

→ Spices and 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 fluid 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

# Steps:

01 - Heat coconut oil in a large deep skillet or Dutch oven over medium heat. Add onions and sauté for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant and combined with the softened onions.
03 - Sprinkle ground turmeric, ground cumin, chili flakes, and black pepper into the skillet. Sauté for 30 seconds, stirring constantly to release essential oils and prevent burning.
04 - Add sliced cabbage and salt to the skillet. Toss thoroughly to coat the cabbage evenly with spices and aromatics, ensuring even distribution of flavors.
05 - Pour coconut milk and vegetable broth into the skillet. Stir well to combine all ingredients and ensure the liquid distributes evenly throughout the cabbage.
06 - Bring the mixture to a gentle simmer, then cover and reduce heat to low. Cook for 15 to 18 minutes, stirring occasionally, until cabbage becomes very tender and silky with a glossy sauce.
07 - Remove the lid and cook uncovered for 3 to 5 minutes to thicken the sauce slightly, allowing excess moisture to evaporate while intensifying flavors.
08 - Taste the braised cabbage and adjust seasoning with additional salt or chili flakes as needed to achieve desired flavor balance.
09 - Transfer to a serving dish and garnish with chopped fresh cilantro and toasted coconut flakes before serving.

# Expert Advice:

01 -
  • It turns inexpensive cabbage into something you'll crave on cold nights.
  • The coconut milk makes everything silky without any dairy or complicated steps.
  • You can make it as mild or spicy as your mood, and it still works.
  • Leftovers taste even better the next day when the flavors soak in deeper.
02 -
  • If your coconut milk is separated in the can, whisk it smooth before adding or the sauce might look broken.
  • Don't skip the step where you bloom the spices in oil, it changes the entire flavor and makes them taste round instead of dusty.
  • Slicing the cabbage thin is key, thick wedges won't braise properly and you'll end up with crunchy bits in creamy sauce.
03 -
  • Use only the thick cream from the top of the coconut milk can if you want an extra-rich, restaurant-style sauce.
  • Toast your coconut flakes in a dry pan for 2 minutes until golden, it makes them taste nutty and adds serious texture.
  • If you're meal prepping, make a double batch because this reheats so well and you'll want it all week.
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