Coconut Braised Cabbage Recipe

Introduction

This Coconut Braised Cabbage is a flavorful and comforting dish that combines tender cabbage with creamy coconut milk and aromatic spices. It’s a vibrant, easy-to-make recipe perfect as a side or light main dish.

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

1. Step 1: Preheat a large cast-iron skillet over medium-high heat for 1 minute, then melt 1 tablespoon coconut oil. Arrange the cabbage wedges cut side down in the skillet and cook, turning occasionally, until deeply golden brown, about 3 to 4 minutes per side. Transfer the cabbage to a plate.
2. 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.
3. Step 3: Stir in the chickpeas, coconut milk, sliced red bell pepper, and 1/2 cup water. Nestle the browned cabbage wedges back into the pan and bring the mixture to a simmer.
4. Step 4: Cover the skillet and cook until the cabbage is very tender, about 20 to 25 minutes.
5. Step 5: Stir in the lime zest and juice. Serve topped with chopped fresh cilantro.

Tips & Variations

• For extra heat, keep the chile seeds or add a pinch of red pepper flakes.
• Try using napa or savoy cabbage for a slightly different texture and flavor.
• Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.
• Serve over steamed rice or with warm flatbread to make it a complete meal.

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 until warmed through, adding a splash of water or coconut milk if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan using coconut oil and coconut milk without any animal products.

What can I substitute for coconut milk?

You can substitute canned full-fat coconut milk with another creamy plant-based milk like cashew or oat milk, but the flavor will be slightly different.

Coconut Braised Cabbage Recipe

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★★★★★

4.9 from 104 reviews

Coconut Braised Cabbage is a flavorful and comforting dish featuring tender cabbage slowly browned in coconut oil and braised in a creamy coconut milk sauce with chickpeas, aromatic spices, and a hint of lime. This vibrant, dairy-free recipe combines the richness of coconut with the earthiness of turmeric and the brightness of fresh lime and cilantro for a nourishing vegetarian main or side dish.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Fusion – incorporates tropical coconut flavors with South Asian-inspired spices
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 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
• 1 red bell pepper, seeds and ribs removed, thinly sliced
• Zest and juice of 1 lime
• Chopped fresh cilantro, for serving

Pantry

• 2 tbsp. coconut oil, divided
• 2 tsp. tomato paste
• 1 tsp. turmeric
• Kosher salt, to taste
• 1 (15-oz.) can chickpeas, drained and rinsed
• 1 (13.5-oz.) can full-fat unsweetened coconut milk
• 1/2 cup water

Instructions

1. Brown the Cabbage: Preheat a large cast-iron skillet over medium-high heat for one minute. Add 1 tablespoon of coconut oil and let it melt. Arrange the cabbage wedges cut side down in the skillet. Cook, turning occasionally, until the cabbage is deeply golden brown on each side, about 3 to 4 minutes per side. Once browned, transfer the cabbage to a plate.
2. Sauté Aromatics: In the same skillet over medium heat, add the remaining tablespoon of coconut oil. Stir in the finely chopped chile, garlic, ginger, tomato paste, and turmeric. Cook while stirring frequently until the mixture becomes fragrant, approximately 1 minute. Season with kosher salt to taste.
3. Braise the Cabbage: Add the drained chickpeas, full-fat coconut milk, thinly sliced red bell pepper, and 1/2 cup water to the skillet. Nestle the browned cabbage wedges back into the pan, making sure they are partially submerged in the liquid. Bring the mixture to a simmer, cover, and let it cook until the cabbage is very tender, about 20 to 25 minutes.
4. Finish with Lime and Cilantro: Once the cabbage is tender and the flavors melded, stir in the lime zest and juice. Serve the dish topped with freshly chopped cilantro for a bright, fresh finish.

Notes

• Using a cast-iron skillet helps achieve a beautiful sear on the cabbage.
• Adjust the amount of chile based on your spice preference or omit for a milder version.
• You can substitute chickpeas with white beans for a different texture.
• This dish pairs wonderfully with steamed rice or warm flatbreads.
• Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Keywords: coconut cabbage, braised cabbage, vegetarian cabbage recipe, coconut milk recipes, chickpea dishes, turmeric recipes, healthy vegetarian meals