Coconut Braised Cabbage Recipe
Introduction
This Coconut Braised Cabbage is a flavorful and comforting dish that combines tender cabbage with creamy coconut milk and warm spices. It’s a vibrant, fragrant meal perfect for plant-based eaters or anyone looking to enjoy a cozy, wholesome side or main course.
Ingredients
- 2 tbsp. coconut oil, divided
- 1 small head green cabbage (about 1 1/2 lb.), cut into large wedges
- 1 small green or red chile, seeded, finely chopped
- 4 cloves garlic, finely chopped
- 1 (2″) piece ginger, peeled, finely chopped
- 2 tsp. tomato paste
- 1 tsp. turmeric
- Kosher salt
- 1 (15-oz.) can chickpeas, drained, rinsed
- 1 (13.5-oz.) can full-fat unsweetened coconut milk
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- Zest and juice of 1 lime
- Chopped fresh cilantro, for serving
Instructions
- Step 1: Preheat a large cast-iron skillet over medium-high heat for 1 minute. Melt 1 tablespoon of the coconut oil, then arrange the cabbage wedges cut side down in the skillet. Cook for 3 to 4 minutes per side, turning occasionally, until they develop a deep golden brown color. Transfer the cabbage to a plate and set aside.
- Step 2: In the same skillet over medium heat, heat the remaining 1 tablespoon of coconut oil. Add the chopped chile, garlic, ginger, tomato paste, and turmeric. Cook, stirring often, until fragrant, about 1 minute. Season with kosher salt to taste.
- Step 3: Add the drained chickpeas, coconut milk, sliced red bell pepper, and 1/2 cup of water. Nestle the browned cabbage wedges back into the pan. Bring the mixture to a simmer, then cover and cook until the cabbage is very tender, about 20 to 25 minutes.
- Step 4: Stir in the lime zest and juice. Serve topped with chopped fresh cilantro for a bright, fresh finish.
Tips & Variations
- For extra heat, leave the chile seeds in or add a pinch of crushed red pepper flakes.
- If you don’t have a cast-iron skillet, a heavy-bottomed sauté pan will also work well.
- Add a splash of coconut aminos or soy sauce for a savory depth if desired.
- Serve with steamed rice or flatbread to soak up the flavorful sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cabbage for this recipe?
Yes, you can use savoy or napa cabbage as alternatives, but cooking times may vary slightly depending on the density of the cabbage.
Is this dish suitable for a vegan diet?
Absolutely. This recipe is entirely plant-based, using coconut milk and oil instead of dairy, making it perfect for vegans.
PrintCoconut Braised Cabbage Recipe
Coconut Braised Cabbage is a vibrant, flavorful dish featuring tender cabbage wedges braised in a rich, aromatic coconut milk sauce infused with turmeric, garlic, ginger, and a hint of chili heat. This comforting, dairy-free recipe is enhanced with chickpeas and fresh bell pepper, making it a wholesome, nutrient-packed meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion, with influences from Southeast Asian cuisine
- Diet: Vegan
Ingredients
Main Ingredients
- 2 tbsp. coconut oil, divided
- 1 small head green cabbage (about 1 1/2 lb.), cut into large wedges
- 1 small green or red chile, seeded, finely chopped
- 4 cloves garlic, finely chopped
- 1 (2″) piece ginger, peeled, finely chopped
- 2 tsp. tomato paste
- 1 tsp. turmeric
- Kosher salt, to taste
- 1 (15-oz.) can chickpeas, drained, rinsed
- 1 (13.5-oz.) can full-fat unsweetened coconut milk
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- Zest and juice of 1 lime
- Chopped fresh cilantro, for serving
Instructions
- Preheat and brown cabbage: Preheat a large cast-iron skillet over medium-high heat for 1 minute. Add 1 tablespoon of coconut oil and melt it. Arrange the cabbage wedges cut side down in the skillet and cook, turning occasionally, until each side is deeply golden brown, about 3 to 4 minutes per side. Once browned, transfer the cabbage to a plate to rest.
- Sauté aromatics and build sauce: In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of coconut oil. Add the finely chopped chile, garlic, ginger, tomato paste, and turmeric. Cook while stirring frequently until fragrant, about 1 minute. Season with kosher salt to taste.
- Add chickpeas and vegetables: Stir in the drained chickpeas, coconut milk, sliced red bell pepper, and 1/2 cup of water. Nestle the browned cabbage wedges back into the skillet, ensuring they are at least partially submerged in the liquid. Bring the mixture to a simmer.
- Braise the cabbage: Cover the skillet with a lid and let the cabbage cook gently until it becomes very tender, about 20 to 25 minutes. Monitor to keep it at a gentle simmer to avoid burning or drying out.
- Finish and serve: Stir in the lime zest and lime juice for a bright, fresh flavor. Garnish the braised cabbage with chopped fresh cilantro before serving warm.
Notes
- For a spicier dish, leave some seeds in the chile or add chopped fresh chilies.
- If you don’t have a cast-iron skillet, use any heavy-bottomed pan that retains heat well.
- This dish pairs well with steamed rice or crusty bread to soak up the flavorful sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it vegan or vegetarian, this recipe already fits the criteria as it contains no animal products.
Keywords: coconut braised cabbage, vegan cabbage recipe, coconut milk cabbage, turmeric cabbage, chickpeas, healthy cabbage dish
