Coconut Braised Cabbage Recipe
Introduction
This Coconut Braised Cabbage is a vibrant and comforting dish that melds tender cabbage with rich coconut milk and warm spices. Perfect as a flavorful side or a light main, it’s both easy to prepare and delightfully satisfying.
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
- 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 browned cabbage to a plate.
- Step 2: In the same skillet over medium heat, heat the remaining 1 tablespoon of coconut oil. Add the chopped chile, garlic, ginger, tomato paste, and turmeric, cooking and stirring often until fragrant, about 1 minute. Season with kosher salt to taste.
- Step 3: Add the chickpeas, coconut milk, sliced red bell pepper, and 1/2 cup of water to the skillet. Nestle the browned cabbage wedges into the pan. Bring the mixture to a simmer, then cover and cook until the cabbage is very tender, about 20 to 25 minutes.
- Step 4: Stir in the lime zest and lime juice to brighten the flavors. Serve topped with chopped fresh cilantro for a fresh finish.
Tips & Variations
- For extra heat, leave some seeds in the chile or add a pinch of cayenne pepper.
- Swap chickpeas with white beans or lentils for a different texture and protein profile.
- Use light coconut milk for a lower-fat option, but full-fat adds richness.
- Serve over rice or with warm flatbread to soak up the flavorful sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much.
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 its sweetness and texture, but you can also use Savoy or Napa cabbage. Adjust cooking time if needed since some varieties cook faster.
Is this recipe vegan and gluten-free?
Absolutely. This dish uses plant-based ingredients and contains no gluten, making it suitable for both vegan and gluten-free diets.
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Coconut Braised Cabbage Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Coconut Braised Cabbage recipe features tender cabbage wedges caramelized in coconut oil and gently simmered in a fragrant sauce of coconut milk, chickpeas, and warming spices. The addition of fresh lime zest and juice gives the dish a bright finish, balanced by the earthiness of turmeric and the subtle heat from green chile. Perfect as a comforting vegetarian main or a flavorful side, it offers wholesome ingredients and bold flavors inspired by tropical and Indian cuisines.
Ingredients
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-inch) piece ginger, peeled, finely chopped
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- Zest and juice of 1 lime
Pan Sauce and Others
- 2 tablespoons coconut oil, divided
- 2 teaspoons tomato paste
- 1 teaspoon 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
- Chopped fresh cilantro, for serving
Instructions
- Preheat and Brown Cabbage: Preheat a large cast-iron skillet over medium-high heat for 1 minute. Add 1 tablespoon of coconut oil and let it melt. Place the cabbage wedges cut side down into the skillet. Cook, turning occasionally, until each side is deeply golden brown, approximately 3 to 4 minutes per side. Once browned, transfer the cabbage to a plate and set aside.
- Sauté Aromatics and Build Sauce: Using 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. Stir often and cook until the mixture becomes fragrant, about 1 minute. Season with kosher salt to taste. Then, add the drained chickpeas, coconut milk, sliced red bell pepper, and 1/2 cup of water to the pan.
- Braise the Cabbage: Nestle the browned cabbage wedges back into the skillet with the sauce and chickpeas. Bring the mixture to a gentle simmer, then cover the skillet with a lid. Allow to cook and braise until the cabbage is very tender, approximately 20 to 25 minutes.
- Finish and Serve: Once tender, stir in the lime zest and lime juice to brighten the flavors. Sprinkle chopped fresh cilantro on top before serving. Serve warm as a flavorful vegetarian main dish or side.
Notes
- For a spicier dish, leave some seeds in the chile or add a pinch of cayenne powder.
- You can substitute coconut oil with another neutral oil if necessary, but coconut oil enhances the tropical flavor.
- Serve with steamed rice or warm flatbread to make a complete meal.
- Leftovers keep well in an airtight container refrigerated for up to 3 days.
- Use a heavy-bottomed skillet, preferably cast iron, for best caramelization and even heat distribution.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Tropical/Indian-Inspired)
Keywords: coconut braised cabbage, vegetarian cabbage recipe, coconut milk chickpeas, turmeric cabbage, braised vegetables, easy vegetarian recipe, one pan cabbage dish
