Coconut Braised Cabbage Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://platedandproud.com/coconut-braised-cabbage-recipe/
