Coconut Braised Cabbage (Printable)

Creamy coconut milk and warm spices elevate tender cabbage into a comforting, flavorful side dish for any meal.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), 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

# How to make it:

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 release their aromatic oils.
05 - Add the sliced cabbage and salt. Toss well to evenly coat the cabbage in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine all ingredients 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, if needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.

# Recipe Expert Tips:

01 -
  • It's ready in 35 minutes but tastes like you've been simmering it all afternoon.
  • The creamy coconut milk makes cabbage taste indulgent without any cream or butter required.
  • Works as a side to nearly everything—curries, grilled chicken, rice bowls, or even roasted vegetables.
02 -
  • Don't skip blooming the spices in the oil—that brief moment of heat releases their essential oils and makes the entire dish more flavorful.
  • If your coconut milk is very thick, you may need to stir it well or thin it slightly with the broth so it distributes evenly without lumping.
03 -
  • Use a sharp knife or mandoline to slice the cabbage thinly—this isn't just about appearance, it's about letting the cabbage cook evenly and absorb the sauce completely.
  • Don't rush the simmering stage; the magic happens when the cabbage becomes tender enough that it practically melts on your tongue.
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