Creamy Coconut Braised Cabbage (Printable Version)

Creamy coconut milk and warm spices transform humble cabbage into a silky, comforting side dish ready in 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 & Aromatics

05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili flakes, optional, adjust to taste
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 to Follow:

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.

# Additional Tips::

01 -
  • It turns inexpensive cabbage into something that tastes luxurious and comforting without any fuss.
  • The coconut milk makes everything silky and rich, so even people who think they dont like cabbage ask for seconds.
  • You can throw it together on a weeknight with pantry staples and still feel like youve made something special.
  • It pairs with nearly everything, from plain rice to grilled chicken, and somehow makes the whole meal feel complete.
02 -
  • Dont skip blooming the spices in the oil, it makes them taste deeper and more complex instead of raw and dusty.
  • Full-fat coconut milk is essential here, the light stuff just wont give you that creamy, rich texture that makes this dish special.
  • If the cabbage seems too crunchy after 18 minutes, just cover it again and give it a few more minutes, every cabbage is different.
  • Taste before serving because coconut milk can vary in saltiness, and you might need more seasoning than you think.
03 -
  • Use only the thick cream from the top of the coconut milk can for an ultra-rich sauce, then thin it with broth as needed.
  • Let the cabbage sit in the covered pan for a few minutes after cooking, it continues to soften and soak up even more flavor.
  • Toast your coconut flakes in a dry pan until golden before sprinkling them on top, it makes them taste nutty and adds a satisfying crunch.
  • If youre serving this to guests, make it ahead and reheat it gently, the flavors only get better with time.
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