Humble cabbage transformed by creamy coconut milk and aromatic spices into a rich, comforting side. A vegan, gluten-free delight.
# Ingredient List:
→ Vegetables
01 - 1 medium green cabbage (about 2 pounds), cored and thinly sliced
02 - 1 medium yellow onion, thinly sliced
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
→ Spices & Aromatics
05 - 1 teaspoon ground turmeric
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili flakes
08 - 1/2 teaspoon black pepper
09 - 3/4 teaspoon fine sea salt, plus more to taste
→ Liquids
10 - 1 can (13.5 ounces) full-fat coconut milk
11 - 1/2 cup vegetable broth or water
12 - 1 tablespoon coconut oil or neutral oil
→ Garnish
13 - 2 tablespoons fresh cilantro or parsley, chopped
14 - 1 tablespoon toasted coconut flakes
# How-To Steps:
01 - Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the onions and sauté for 3–4 minutes until softened.
03 - Stir in the garlic and ginger; cook for 1 minute until fragrant.
04 - Sprinkle in the turmeric, cumin, chili flakes, and black pepper; sauté for 30 seconds to bloom the spices.
05 - Add the sliced cabbage and salt. Toss well to coat the cabbage in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine.
07 - Bring to a gentle simmer, then cover and reduce heat to low. Cook for 15–18 minutes, stirring occasionally, until the cabbage is very tender and silky.
08 - Remove the lid and cook uncovered for 3–5 minutes to thicken the sauce slightly, if desired.
09 - Taste and adjust seasoning with more salt or chili, if needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.
