Coconut 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
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″) 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
Find it online: https://dinewithdylan.com/coconut-braised-cabbage-recipe/
