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