Coconut Braised Cabbage Recipe

Introduction

This Coconut Braised Cabbage is a flavorful and comforting dish that combines tender cabbage with creamy coconut milk and warming spices. It’s a perfect vegetarian option that’s both hearty and vibrant.

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
• 1 lime, juiced and zested
• 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 of 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 chile, garlic, ginger, tomato paste, and turmeric. Cook, stirring often, until fragrant, about 1 minute. Season with kosher salt.
3. Step 3: Add the chickpeas, coconut milk, red bell pepper, and 1/2 cup water to the skillet. Nestle the browned cabbage wedges into the pan and bring the mixture to a simmer. Cover and cook until the cabbage is very tender, 20 to 25 minutes.
4. Step 4: Stir in the lime zest and juice. Serve topped with chopped fresh cilantro.

Tips & Variations

• For extra heat, leave the seeds in the chile or add a pinch of cayenne pepper.
• Add a handful of chopped spinach or kale towards the end of cooking for additional greens.
• Serve over steamed rice or with warm flatbread to soak up the flavorful sauce.

Storage

Store leftover cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors may deepen after a day, making leftovers even tastier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage works best for this recipe, but you can substitute with savoy or napa cabbage for a slightly different texture and flavor.

Is the dish vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free thanks to the use of coconut milk and the absence of any gluten-containing ingredients.

Coconut Braised Cabbage Recipe

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4.5 from 159 reviews

This Coconut Braised Cabbage recipe is a vibrant and flavorful vegetable dish featuring tender cabbage simmered in a rich coconut milk sauce with chickpeas, spices, and fresh herbs. The cabbage is first caramelized in coconut oil to develop its sweetness, then braised with aromatic garlic, ginger, turmeric, and tomato paste. Finished with lime zest and fresh cilantro, this dish is a perfect savory, slightly tangy side or light main course that embraces simple ingredients with bold flavors, highlighting Caribbean and South Asian influences.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Caribbean / South Asian Fusion
• Diet: Vegan

Ingredients

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For the Braised Cabbage

• 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 and rinsed
• 1 (13.5-oz.) can full-fat unsweetened coconut milk
• 1 red bell pepper, seeds and ribs removed, thinly sliced
• 1 lime, juiced and zested
• Chopped fresh cilantro, for serving

Instructions

1. Caramelize the Cabbage: Preheat a large cast-iron skillet over medium-high heat for 1 minute, then add 1 tablespoon of coconut oil. Arrange the cabbage wedges cut side down in the skillet. Cook, turning occasionally, until each side is deeply golden brown, about 3 to 4 minutes per side. Once caramelized, transfer the cabbage to a plate.
2. Sauté Aromatics and Spices: In the same skillet, reduce 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.
3. Add the Remaining Ingredients and Simmer: Add the drained chickpeas, full-fat coconut milk, thinly sliced red bell pepper, and 1/2 cup of water to the skillet. Nestle the browned cabbage wedges back into the pan. Bring the mixture to a simmer, then cover the skillet with a lid and cook until the cabbage is very tender, about 20 to 25 minutes.
4. Finish and Serve: Once the cabbage is tender, stir in the lime zest and lime juice to brighten the flavors. Transfer to serving dishes and garnish generously with chopped fresh cilantro. Serve warm as a comforting, flavorful dish.

Notes

• Use a heavy-bottomed or cast-iron skillet to achieve the best caramelization on the cabbage.
• Adjust the chili quantity or include the seeds if you prefer a spicier dish.
• For a vegan protein boost, you can add extra chickpeas or other legumes.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in a microwave, adding a splash of water or coconut milk if it thickens too much.

Keywords: coconut braised cabbage, vegan cabbage recipe, coconut milk cabbage stew, turmeric chickpea cabbage, easy vegetable main dish