Coconut Braised Cabbage Recipe

Introduction

This Coconut Braised Cabbage is a comforting and flavorful dish that combines tender cabbage with creamy coconut milk and aromatic spices. It’s perfect as a hearty side or a light main course, offering a unique twist on a classic vegetable.

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 of coconut oil. 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. Transfer the browned cabbage to a plate.
2. Step 2: In the same skillet over medium heat, heat the remaining 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: Add the chickpeas, coconut milk, red bell pepper, and 1/2 cup water to the skillet. Nestle the browned cabbage wedges back into the pan and bring the mixture to a simmer. Cover and cook until the cabbage is very tender, about 20 to 25 minutes.
4. Step 4: Stir in the lime zest and juice. Serve topped with chopped fresh cilantro for a bright, fresh finish.

Tips & Variations

• Use a heavy-bottomed skillet like cast iron to get a beautiful caramelization on the cabbage.
• If you prefer less heat, omit the chile or substitute with a milder pepper.
• For extra richness, add a splash of coconut cream just before serving.
• Swap chickpeas for white beans or lentils for a different texture.

Storage

Store leftover coconut braised cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Add a splash of water or coconut milk if the sauce has thickened too much during storage.

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 also try savoy or napa cabbage for a slightly different texture and flavor.

Is this dish vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

Coconut Braised Cabbage Recipe

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★★★★★

5 from 113 reviews

This vibrant Coconut Braised Cabbage recipe features tender cabbage wedges cooked to golden perfection and simmered in a fragrant coconut milk sauce with chickpeas, fresh ginger, garlic, and warming spices. Finished with zesty lime and fresh cilantro, it’s a flavorful and comforting dish perfect as a side or light main course.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Caribbean-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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

Cooking Fats and Seasonings

• 2 tbsp. coconut oil, divided
• 2 tsp. tomato paste
• 1 tsp. turmeric
• Kosher salt, to taste

Legumes and Liquids

• 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 1 minute, then add 1 tablespoon of coconut oil and let it melt. 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 and set aside.
2. Sauté Aromatics and Spices: In the same skillet, reduce heat to medium and add the remaining tablespoon of coconut oil. Add the chopped chile, garlic, ginger, tomato paste, and turmeric. Stir frequently and cook until the mixture becomes fragrant, about 1 minute. Season with kosher salt to taste.
3. Add Chickpeas and Simmer: Stir in the drained chickpeas, coconut milk, sliced red bell pepper, and 1/2 cup water. Nestle the browned cabbage wedges back into the skillet, ensuring they are partially submerged. Bring the mixture to a gentle simmer, then cover the skillet and cook until the cabbage is very tender, about 20 to 25 minutes.
4. Finish with Lime and Cilantro: Remove the lid and stir in the lime zest and juice to brighten the flavors. Serve the braised cabbage topped with chopped fresh cilantro for a fresh, herbaceous finish.

Notes

• For a spicier dish, retain the seeds in the chile or add extra chiles.
• If you don’t have a cast-iron skillet, use a heavy-bottomed pan that can maintain steady heat.
• Serve this dish as a hearty side or pair with rice or flatbread for a complete meal.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Keywords: coconut braised cabbage, braised cabbage, coconut milk recipes, vegetarian side dish, chickpea recipes, turmeric cabbage, easy cabbage recipes