Creamy Coconut Braised Cabbage (Printable)

Silky cabbage braised in coconut milk with turmeric, cumin, and ginger. A comforting vegan side dish.

# Ingredient List:

→ 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
08 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon fine sea salt

→ 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

# Directions:

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

# Expert Tips:

01 -
  • It turns a cheap head of cabbage into something creamy and luxurious without any fancy ingredients.
  • The whole thing comes together in one pot, so cleanup is almost nonexistent.
  • It tastes even better the next day, which means you can make it ahead and actually enjoy your dinner party.
  • The spices are warm and comforting but not overwhelming, so even picky eaters ask for seconds.
02 -
  • If you skip blooming the spices in the oil, the dish will taste flat and one-dimensional, so give them those 30 seconds even if you're in a hurry.
  • Don't use lite coconut milk thinking you're saving calories, because the sauce will be thin and watery instead of creamy and rich.
  • Stir the cabbage occasionally while it braises or the bottom layer will stick and burn, especially if your heat is too high.
03 -
  • Use the thick cream from the top of a chilled can of coconut milk for an extra luxurious sauce that clings to every bite.
  • If your cabbage releases a lot of water, leave the lid off for the last few minutes so the sauce reduces and doesn't get watery.
  • Make a double batch because this disappears faster than you think, and leftovers are a gift to your future self.
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