Braised Coconut Cabbage
Indulge in the rich, comforting flavors of Braised Coconut Cabbage, a vibrant and aromatic dish that transforms humble green cabbage into a luxurious masterpiece. Simmered to tender perfection in creamy coconut milk infused with bold spices like turmeric, cumin, and red chili flakes, this recipe boasts layers of warmth and depth. Fresh ginger, garlic, and a hint of lime juice add a zesty brightness, while a sprinkle of cilantro provides a fresh finish. Ready in under an hour, this fuss-free, one-pan recipe is perfect as a flavorful vegetarian side dish or served over steamed rice for a satisfying plant-based main course. Simple, wholesome, and bursting with flavor, Braised Coconut Cabbage promises to be a kitchen favorite for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable stock
- 1 tablespoon Lime juice
- 2 tablespoons, chopped Fresh cilantro
Instructions
Slice the green cabbage into thick 1-inch strips, discarding the tough core. Set aside.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the ground turmeric, ground cumin, and red chili flakes. Stir well to coat the aromatics in the spices.
Pour in the coconut milk and vegetable stock, then season with salt and black pepper. Stir to combine.
Add the sliced cabbage to the skillet, gently pressing it down into the liquid. It’s okay if the liquid doesn’t fully cover the cabbage.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and cook for 25–30 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors.
Once the cabbage is soft and the liquid has thickened slightly, stir in the lime juice.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped cilantro before serving. Serve warm as a side dish or over steamed rice for a light main course.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 50.3 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
