Coconut Braised Cabbage Recipe
Introduction
Coconut Braised Cabbage is a vibrant and comforting dish that combines tender cabbage with fragrant spices and creamy coconut milk. This recipe brings bold flavors and a touch of heat, perfect as a hearty side or a light main course.
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 they are 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, and cook while stirring often until fragrant, about 1 minute. Season with kosher salt to taste.
- Step 3: Add the chickpeas, coconut milk, thinly sliced red bell pepper, and 1/2 cup water to the skillet. Nestle the browned cabbage wedges back into the pan and bring the mixture to a gentle simmer. Cover and cook until the cabbage is very tender, about 20 to 25 minutes.
- Step 4: Stir in the lime zest and juice to brighten the dish. Serve topped with chopped fresh cilantro.
Tips & Variations
- For extra heat, leave some of the chile seeds in or add a pinch of cayenne pepper.
- Try swapping chickpeas for white beans or cannellini for a different texture.
- Use coconut cream instead of coconut milk for an even richer sauce.
- Add a handful of chopped spinach or kale towards the end for extra greens.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, 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 for this recipe?
Yes, you can use savoy or napa cabbage as alternatives. Just adjust cooking times slightly as these types tend to be more tender.
Is this dish vegan and gluten-free?
Absolutely. All ingredients are plant-based and naturally gluten-free, making it suitable for both vegan and gluten-free diets.
PrintCoconut Braised Cabbage Recipe
Coconut Braised Cabbage is a vibrant and flavorful dish featuring tender cabbage wedges simmered in a fragrant blend of coconut milk, spices, and chickpeas. Enhanced with fresh ginger, garlic, turmeric, and a hint of heat from chili, this comforting recipe is finished with bright lime and fresh cilantro, making it a perfect vegetarian and gluten-free meal option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion / Vegetarian
- Diet: Gluten Free
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″) 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
Pantry and Seasonings
- 2 tbsp. coconut oil, divided
- 2 tsp. tomato paste
- 1 tsp. turmeric
- Kosher salt, to taste
- 1 (15-oz.) can chickpeas, drained, rinsed
- 1 (13.5-oz.) can full-fat unsweetened coconut milk
Instructions
- Brown the Cabbage: Preheat a large cast-iron skillet over medium-high heat for 1 minute. Add 1 tablespoon of coconut oil and arrange the cabbage wedges cut side down in the skillet. Cook the cabbage, 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 over medium heat, add the remaining 1 tablespoon of coconut oil. Add the chopped chile, garlic, ginger, tomato paste, and turmeric, stirring constantly for about 1 minute until fragrant. Season with kosher salt to taste.
- Add Liquids and Vegetables, Then Simmer: Stir in the drained chickpeas, coconut milk, thinly sliced red bell pepper, and 1/2 cup water. Nestle the browned cabbage wedges back into the skillet. Bring the mixture to a simmer, then cover the pan and cook until the cabbage is very tender, about 20 to 25 minutes.
- Finish and Serve: Remove the lid, stir in the lime zest and juice to brighten the dish. Garnish with chopped fresh cilantro just before serving.
Notes
- Use a cast-iron skillet or heavy-based pan to ensure even browning and heat retention.
- Adjust the amount of chili depending on your preferred heat level.
- For a vegan recipe, ensure the coconut milk is unsweetened and full-fat for creaminess.
- This dish pairs well with steamed rice or flatbreads for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: cabbage, coconut braised cabbage, vegetarian, gluten free, coconut milk, chickpeas, turmeric, easy dinner
