Creamy Coconut Braised Cabbage (Print Version)

Silky cabbage simmered in coconut milk with turmeric, cumin, and ginger. Vegan and gluten-free comfort food.

# 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

# Cooking 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 and translucent.
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 activate the spices.
05 - Add the sliced cabbage and salt. Toss well to coat the cabbage evenly in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine thoroughly.
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 as needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Expert Suggestions:

01 -
  • It turns an inexpensive head of cabbage into something creamy and deeply satisfying without any dairy or complicated steps.
  • The spices bloom beautifully in coconut oil, filling your kitchen with a warmth that feels like a hug from the inside out.
02 -
  • Don't skip blooming the spices in the oil, that 30 seconds transforms them from dusty to aromatic and makes all the difference in the final flavor.
  • If your coconut milk separates in the can, shake it well before opening or whisk it smooth in the pan, you want a creamy, unified sauce.
03 -
  • Use only the thick cream from the top of the coconut milk can for an even richer, more luxurious sauce that clings to every bite.
  • If you want a little char and texture, finish the cabbage under the broiler for 2 minutes after braising, it adds a smoky depth that's absolutely worth it.
Go Back