Coconut Braised Cabbage (Print)

Creamy coconut milk and warm spices transform cabbage into a rich, comforting side dish for any meal.

# Ingredients:

→ 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 & Aromatics

05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili flakes, optional
08 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon fine sea salt, plus more to taste

→ Liquids

10 - 1 can (13.5 fl oz) 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, optional

# Instructions:

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 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 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 more salt or chili, if needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Pro Tips:

01 -
  • It transforms a cheap vegetable into something that tastes restaurant-quality without fancy techniques.
  • The whole thing comes together in under 40 minutes, perfect for weeknight dinners when you want something that feels effortless.
  • It's naturally vegan and gluten-free, so it actually works for most dietary situations without any faking.
02 -
  • Full-fat coconut milk is absolutely essential—I learned this the hard way when I tried to be healthy and used lite version, and it tasted thin and sad instead of lush.
  • Bloom your spices in the hot oil for even 30 seconds; it's the difference between tasting individual spices and tasting a cohesive, rounded flavor.
  • Taste as you finish—salt and heat preferences are so personal, and this dish needs you to adjust it to your palate at the very end.
03 -
  • If you ever end up with too much sauce, simmer it uncovered for an extra few minutes or even remove the cabbage and reduce it separately—a concentrated coconut broth is delicious drizzled on rice.
  • This dish actually tastes better the next day when the flavors have had time to meld, so don't hesitate to make it ahead and reheat it gently.
  • Keep the garnish separate until the last moment so your cilantro stays bright green and your coconut flakes stay crispy instead of getting soggy from the steam.
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