Coconut Braised Cabbage
Immerse yourself in the creamy, spiced flavors of Coconut Braised Cabbage, a vibrant vegan dish that transforms humble cabbage into a deeply flavorful experience. Delicately braised in rich coconut milk and vegetable stock, this recipe balances aromatic spices like turmeric, cumin, and ginger with the subtle sweetness of sautéed onions and garlic. A splash of zesty lime juice and optional red pepper flakes add brightness and a gentle kick to the silky texture of the cabbage. Ready in just 45 minutes, this versatile dish can be served as a standout side or paired with rice for a hearty plant-based meal. Garnished with fresh cilantro, Coconut Braised Cabbage is a quick, nourishing, and gluten-free delight that delivers satisfying comfort in every bite.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 13.5 oz can Coconut milk
- 1 small, diced Yellow onion
- 3 minced Garlic cloves
- 1 inch, grated Fresh ginger
- 0.5 cup Vegetable stock
- 2 tablespoons Coconut oil
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
- 0.25 teaspoon (optional for heat) Crushed red pepper flakes
Instructions
Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Slice the quarters into thin strips.
Heat the coconut oil in a large, deep skillet or Dutch oven 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, cooking for another minute until fragrant.
Sprinkle in the ground turmeric, ground cumin, black pepper, and optional red pepper flakes. Stir well to combine with the onions and garlic.
Add the shredded cabbage to the skillet, tossing it with the aromatics and spices to coat evenly. Cook for 5 minutes, stirring frequently, until the cabbage starts to soften.
Pour in the coconut milk and vegetable stock, and add the salt. Stir to combine, ensuring the cabbage is submerged in the liquid as much as possible.
Bring the mixture to a gentle simmer, reduce the heat to low, and cover the skillet with a lid. Allow the cabbage to braise for 20 minutes, stirring occasionally, until it is tender and the liquid has slightly thickened.
Stir in the lime juice and adjust seasoning with more salt or pepper, if needed.
Remove from heat and garnish with fresh cilantro if desired. Serve hot as a side dish or over rice for a simple main meal.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 43.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1490 mg | 32% | |
*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.
