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Coconut Braised Cabbage

A warm and comforting dish that beautifully combines the tender texture of cabbage with rich coconut milk and aromatic spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Southeast Asian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small head green cabbage (about 1 1/2 lb.), cut into large wedges Outer leaves are crisp; inner layers become tender.
  • 1 small green or red chile, seeded and finely chopped Add for a touch of heat.
  • 4 cloves garlic, finely chopped Provides depth and fragrance.
  • 1 piece (2") ginger, peeled and finely chopped Adds refreshing zing.
  • 2 tsp tomato paste Intensifies flavors.
  • 1 tsp turmeric Gives earthy aroma and color.
  • 1 can (15-oz.) chickpeas, drained and rinsed Provides protein and creaminess.
  • 1 can (13.5-oz.) full-fat unsweetened coconut milk Makes the dish creamy.
  • 1 red bell pepper, seeds and ribs removed, thinly sliced Adds color and nutrition.
  • 1 lime, zest and juice Brightens the dish.
  • 2 Tbsp. coconut oil, divided Adds coconut flavor and aids in caramelization.
Seasoning
  • to taste Kosher salt Fundamental seasoning.
Garnish
  • to taste Chopped fresh cilantro For serving.

Method
 

Preparation
  1. Preheat a large cast-iron skillet over medium-high heat for 1 minute, then melt 1 tablespoon of coconut oil.
  2. Arrange cabbage cut side down in the skillet and cook for 3 to 4 minutes until golden brown. Transfer the cabbage to a plate.
Cooking
  1. In the same skillet, add 1 tablespoon coconut oil. Add the chopped chile, garlic, ginger, tomato paste, and turmeric. Stir gently for about 1 minute.
  2. Season with a pinch of salt, then add chickpeas, coconut milk, bell pepper, and 1/2 cup of water. Stir gently.
  3. Nestle the cabbage back into the pan, bring to a simmer, cover, and cook for 20 to 25 minutes until the cabbage is very tender.
  4. Stir in lime juice and zest before serving. Top with chopped cilantro.

Notes

For best flavor, use fresh ginger and garlic. Be careful not to overcook the cabbage. This dish can be made a day ahead and reheated. It pairs well with rice, quinoa, or grilled meats.