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

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-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