Coconut 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
Scale
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
Find it online: https://dylangranv.com/coconut-braised-cabbage-recipe/
