I’ve always been a cabbage girl. And somehow, in my affinity for cabbage, I started to think that this automatcially meant other people were not-so-into cabbage? But then I developed this coconut braised cabbage recipe and showed a teaser on my Instagram, and you guys were so down. So quickly this fridge-clean-out recipe became one of my favorite recipes to develop for the blog. It’s spicy, sweet, soft from the cabbage and protein-packed from the crispy chickpeas. It’s a 10/10 affordable meal, and although it takes a bit of time and care, the results are so worth it.
Table of contents
Why do we braise cabbage?
Throughout my entire career I assumed people didn’t want stewed cabbage. I thought everyone wanted ~crispy~ or charred or blackened. But cabbage is naturally at its best when it’s cooked, like really really cooked. Stewed cabbage breaks down the harsh fiber of the vegetable, bringing out a soft, chewable texture as well as some of the cabbage’s natural sweetness.
A braise doubles this reaction by charring the outside of the cabbage first (for some extra flavor and color), and then slow cooks it in a liquid over a longer stretch of time in the oven. This breaks down the cabbage, but also infuses it with flavor, making it one of my absolute favorite ways to make cabbage.
How to braise cabbage
This recipe braises cabbage in a thick, flavorful, curry-inspired coconut broth. To braise cabbage, you first want to char it on all sides to bring out the extra flavor, then add it to a liquid about 2″ deep and continue to cook it either on the stove or in the oven.
Even though this is a vegan version of a braise, it’s not unlike traditional animal braises. It starts with a sear first, then goes straight into a slow-cook.
Ingredients for the braising liquid:
- 1/4 red onion, or one small shallot
- 2 birdseye chilies
- 2 cloves garlic
- 2 small limes
- 1 tsp turmeric
- 1/2 tsp each of coriander & cumin
- 3 tbsp tomato paste
- 1 cup coconut milk
- 2 cups oat milk, or plant-based milk of choice
Ingredients for plating this coconut braised cabbage:
- 1 15 oz. can chickpeas
- 1 cup white rice
- 1/4 cup mint leaves, optional, for garnishing
How to make this coconut braised cabbage:
- Preheat the oven to 375F.
- Cut the cabbage head in half, remove the core and cut into quarters.
- Prepare all the other ingredients: finely dice the red onion, remove the seeds from the birdseye chilies and finely chop them, mince the garlic with a microplane and halve the limes. Set aside.
- Bring a cast iron pan to medium-high heat. Add a generous glug of olive oil. Add in the cabbage quarters and cook until each side is charred, about 3 minutes per side. Flip and repeat until every side of the cabbage is slightly blackened. Remove from the pan and set aside.
- Bring the cast iron pan down to medium-low heat. Let it cool slightly before adding another glug of olive oil. Add in the onion and chilies and cook for 2-3 minutes, until the onion is softened and the chilies are fragrant. Season with salt.
- Then add in the garlic, turmeric, coriander and cumin. Stir for 1 minute or until the garlic is fragrant. Add in the tomato paste and juice from one lime. Continue to cook, stirring occasionally for another 2 minutes or until the tomato paste darkens slightly. Season again to taste.
- Add in the coconut milk and plant-based milk. Stir quickly to combine all the ingredients into a smooth, bright orange broth. Cook for another 1-2 minutes. Season with salt and let this mixture come to a simmer.
- As soon as the broth begins to simmer. Turn off the heat, add the cabbage straight into the pan and cover the pan with aluminum foil.
- Move the covered pan to the oven at 375F and set a timer for 45 minutes.
- While the cabbage is braising, rinse and dry the chickpeas and spread them out on a baking sheet. Cover them with a bit of olive oil, the juice from the second lime and salt. Toss together. Add these to the oven to roast at 375F for 30 minutes.
- While everything is roasting, cook the white rice in your preferred method.
- When the cabbage is done, remove it from the oven. It should be a fall-apart, pull-apart texture. Spoon some of the braising liquid over the cabbage to make sure it has all the flavor!
- To plate, add the white rice, then a full quarter of cabbage. Top with more braising liquid and the crispy chickpeas. Garnish with mint and serve warm!
Looking for other vegan dinner recipe ideas?
I have a few that I love! Here are some of my favorites:
And that’s it for this coconut braised cabbage recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Coconut Braised Cabbage
Ingredients
- 1 medium cabbage head
- olive oil as needed
- salt as needed
- 1/4 red onion or one small shallot
- 2 birdseye chilies
- 2 cloves garlic
- 2 small limes
- 1 tsp turmeric
- 1/2 tsp each of coriander & cumin
- 3 tbsp tomato paste
- 1 cup coconut milk
- 2 cups oat milk or plant-based milk of choice
- Salt to taste
- 1 15 oz. can chickpeas
- 1 cup white rice
- 1/4 cup mint leaves optional, for garnishing
Instructions
- Preheat the oven to 375F.
- Cut the cabbage head in half, remove the core and cut into quarters.
- Prepare all the other ingredients: finely dice the red onion, remove the seeds from the birdseye chilies and finely chop them, mince the garlic with a microplane and halve the limes. Set aside.
- Bring a cast iron pan to medium-high heat. Add a generous glug of olive oil. Add in the cabbage quarters and cook until each side is charred, about 3 minutes per side. Flip and repeat until every side of the cabbage is slightly blackened. Remove from the pan and set aside.
- Bring the cast iron pan down to medium-low heat. Let it cool slightly before adding another glug of olive oil. Add in the onion and chilies and cook for 2-3 minutes, until the onion is softened and the chilies are fragrant. Season with salt.
- Then add in the garlic, turmeric, coriander and cumin. Stir for 1 minute or until the garlic is fragrant. Add in the tomato paste and juice from one lime. Continue to cook, stirring occasionally for another 2 minutes or until the tomato paste darkens slightly. Season again to taste.
- Add in the coconut milk and plant-based milk. Stir quickly to combine all the ingredients into a smooth, bright orange broth. Cook for another 1-2 minutes. Season with salt and let this mixture come to a simmer.
- As soon as the broth begins to simmer. Turn off the heat, add the cabbage straight into the pan and cover the pan with aluminum foil.
- Move the covered pan to the oven at 375F and set a timer for 45 minutes.
- While the cabbage is braising, rinse and dry the chickpeas and spread them out on a baking sheet. Cover them with a bit of olive oil, the juice from the second lime and salt. Toss together. Add these to the oven to roast at 375F for 30 minutes.
- While everything is roasting, cook the white rice in your preferred method.
- When the cabbage is done, remove it from the oven. It should be a fall-apart, pull-apart texture. Spoon some of the braising liquid over the cabbage to make sure it has all the flavor!
- To plate, add the white rice, then a full quarter of cabbage. Top with more braising liquid and the crispy chickpeas. Garnish with mint and serve warm!
This looks incredible! Two questions: if I don’t have a cast-iron pan, do you think an ovenproof enameled saucepan should do the trick? Also, do you think this recipe would adapt well to fennel as well as cabbage?
Hello! First, I’m so glad you want to do the recipe! As for your qs – an oven-proof sauce pan will work great. I just recommend a cast iron because they get the best char on the cabbage, but it won’t make or break the recipe either way. As for fennel, it has a much more distinct flavor, so I wouldn’t recommend it with these ingredients, but the braising technique would definitely work on it if you’re interested in trying it out!
This looks lovely. I’d like to try …was wondering your thoughts on subbing with a soy creamer or cashew cream for the coconut portion. Thoughts? Must avoid the coconut (allergies). Love your content! Many thanks!
I think cashew cream would be a great option! I haven’t personally ever used soy creamer, so I can’t attest to that, but cashew cream should work wonderfully.
Oh my god, I LOVED this recipe!
I just finished eating it and let me tell you: this is the new way to eat cabbage! Freakin’ good!
Thank you so much Justine for this incredible recipe!
Much love from Lisbon 🤍
I am so thrilled you made it and liked it!! And thank you so much for taking the time to leave a comment – it means the world to me 💚
Absolutely delicious and super easy. Served it with your crispy tofu instead of chickpeas, as I didn’t have any. Easily a family favorite. I will definitely make it again.
I’m so glad you made it and liked it! And thank you for taking the time to leave your rating and review <3