Coconut Braised Cabbage (Printable)

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

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lb), 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, optional
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, optional

# Steps:

01 - Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the sliced onions and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Sprinkle in the turmeric, cumin, chili flakes, and black pepper, sautéing for 30 seconds to activate and bloom the spices.
05 - Add the sliced cabbage and salt, tossing thoroughly to coat evenly with the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth, stirring to combine all ingredients.
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 Tips:

01 -
  • It turns an inexpensive head of cabbage into something luxurious and crave-worthy without any fancy techniques.
  • The coconut milk becomes a velvety sauce that clings to every strand, making it feel indulgent even though it's mostly vegetables.
  • You can have it on the table in about half an hour, and it tastes even better the next day.
02 -
  • Don't rush the onions, giving them a few extra minutes to soften builds a sweeter, more complex base for the whole dish.
  • Stir the coconut milk well before adding it, the cream separates in the can and you want it fully blended for a smooth sauce.
  • If your cabbage releases a lot of water, just let it simmer uncovered a bit longer to concentrate the flavors.
03 -
  • Toast your coconut flakes in a dry skillet over medium heat for a minute or two, they'll turn golden and fragrant and add so much more flavor than the untoasted kind.
  • If you like a bit of tang, stir in a spoonful of lime juice or a splash of rice vinegar at the end to brighten the whole dish.
  • Use a Dutch oven if you have one, it holds heat evenly and makes the cabbage braise more gently and consistently.
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