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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/coconut-braised-cabbage-recipe/