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Coconut Braised Cabbage
Benchi

Coconut Braised Cabbage Side

Tender cabbage simmered in creamy coconut milk with turmeric, cumin, and ginger. Vegan and gluten-free comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Portions
Course: side
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 medium green cabbage (about 2 pounds), cored and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon fine sea salt
  • 1 can (13.5 fluid ounces) full-fat coconut milk
  • 1/2 cup vegetable broth or water
  • 1 tablespoon coconut oil or neutral oil
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 1 tablespoon toasted coconut flakes

Equipment

  • large deep skillet or Dutch oven

Method
 

Instructions
  1. Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
  2. Add the onions and sauté for 3 to 4 minutes until softened and translucent.
  3. Stir in the garlic and ginger, then cook for 1 minute until fragrant.
  4. Sprinkle in the turmeric, cumin, chili flakes, and black pepper, then sauté for 30 seconds to release their aromatic oils.
  5. Add the sliced cabbage and salt. Toss well to coat the cabbage thoroughly in the spices and aromatics.
  6. Pour in the coconut milk and vegetable broth. Stir to combine all ingredients.
  7. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 15 to 18 minutes, stirring occasionally, until the cabbage is very tender and silky.
  8. Remove the lid and cook uncovered for 3 to 5 minutes to thicken the sauce slightly if desired.
  9. Taste and adjust seasoning with additional salt or chili flakes as needed.
  10. Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.