Coconut Braised Cabbage (Print Version)

Creamy coconut milk and warm spices transform cabbage into a rich, comforting side dish in just 35 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 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

# 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.
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 release spice aromatics.
05 - Add the sliced cabbage and salt. Toss well to evenly distribute the spice and aromatics throughout.
06 - Pour in the coconut milk and vegetable broth. Stir thoroughly to combine.
07 - Bring to a gentle simmer, then cover and reduce heat to low. Cook for 15 to 18 minutes, stirring occasionally, until the cabbage reaches a very tender, silky consistency.
08 - Remove the lid and cook uncovered for 3 to 5 minutes to achieve slight sauce thickening 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 makes an entire head of cabbage disappear faster than you'd think possible, even among people who claim they don't like cabbage.
  • The coconut milk turns into a creamy, spice-laced sauce that clings to every tender ribbon of vegetable.
  • You can have it on the table in half an hour with ingredients you probably already have.
02 -
  • Don't skip blooming the spices in the oil, that 30 seconds makes the difference between flat and deeply flavorful.
  • If your coconut milk separates, just stir it well before adding, it will come together once it heats.
  • Let the cabbage cook covered long enough to become truly tender, not just wilted, or it won't have that melt-in-your-mouth texture.
03 -
  • Use the thick cream from the top of a chilled can of coconut milk if you want an even richer, creamier sauce.
  • Slice the cabbage as thin as you can manage, it cooks faster and absorbs the sauce better than thick chunks.
  • Taste before serving and don't be shy with the salt, cabbage needs more seasoning than you think to really shine.
Go Back