Coconut Braised Cabbage with Chickpeas and Lime Recipe

Introduction

Coconut Braised Cabbage is a vibrant and comforting dish that combines tender cabbage with fragrant spices and creamy coconut milk. This recipe offers a delicious way to enjoy vegetables with a rich, mildly spiced sauce perfect for any meal.

Ingredients

• 2 tbsp. coconut oil, divided
• 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
• 2 tsp. tomato paste
• 1 tsp. turmeric
• Kosher salt
• 1 (15-oz.) can chickpeas, drained, rinsed
• 1 (13.5-oz.) can full-fat unsweetened coconut milk
• 1 red bell pepper, seeds and ribs removed, thinly sliced
• Zest and juice of 1 lime
• Chopped fresh cilantro, for serving

Instructions

1. Step 1: Preheat a large cast-iron skillet over medium-high heat for 1 minute, then melt 1 tablespoon of coconut oil. Arrange the cabbage wedges cut side down in the skillet and cook, turning occasionally, until they are deeply golden brown, about 3 to 4 minutes per side. Transfer the browned cabbage to a plate.
2. Step 2: Using the same skillet over medium heat, heat the remaining 1 tablespoon of coconut oil. Add the chopped chile, garlic, ginger, tomato paste, and turmeric. Cook, stirring often, until fragrant, about 1 minute. Season with kosher salt to taste.
3. Step 3: Add the drained chickpeas, coconut milk, sliced red bell pepper, and 1/2 cup water to the skillet. Nestle the browned cabbage wedges back into the pan and bring the mixture to a simmer. Cover and cook until the cabbage is very tender, 20 to 25 minutes.
4. Step 4: Stir in the lime zest and juice. Garnish with chopped fresh cilantro before serving.

Tips & Variations

• For extra heat, leave the chile seeds in or add a pinch of cayenne pepper to the spice mixture.
• Swap out chickpeas for cooked white beans or lentils for a different texture and flavor.
• Add a splash of soy sauce or tamari for a touch of savory umami.
• Serve over steamed rice or quinoa to make it a complete meal.

Storage

Store leftover coconut braised cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors may deepen after resting, making it even more delicious the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cooking oil instead of coconut oil?

Yes, you can substitute coconut oil with any neutral oil like vegetable or canola oil, but coconut oil adds a subtle flavor that complements the dish well.

Is this dish vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

Coconut Braised Cabbage with Chickpeas and Lime Recipe

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★★★★★

4.6 from 72 reviews

This Coconut Braised Cabbage recipe features tender cabbage wedges slowly cooked in a fragrant, creamy coconut milk sauce infused with garlic, ginger, turmeric, and a hint of chili. Paired with hearty chickpeas and red bell pepper, it offers a flavorful and comforting vegetarian dish perfect as a side or light main course.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Vegetarian, Caribbean-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Oils and Spices

• 2 tbsp. coconut oil, divided
• 2 tsp. tomato paste
• 1 tsp. turmeric
• Kosher salt, to taste

Beans and Liquids

• 1 (15-oz.) can chickpeas, drained, rinsed
• 1 (13.5-oz.) can full-fat unsweetened coconut milk
• 1/2 cup water

Instructions

1. Preheat and Sear Cabbage: Preheat a large cast-iron skillet over medium-high heat for 1 minute. Add 1 tablespoon of coconut oil and melt it in the skillet. Arrange the cabbage wedges cut side down in the skillet and cook, flipping occasionally, for 3 to 4 minutes per side until they are deeply golden brown. Once seared, transfer the cabbage to a plate.
2. Sauté Aromatics and Build Sauce: In the same skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the finely chopped chile, garlic, ginger, tomato paste, and turmeric. Cook this mixture, stirring often, until fragrant, about 1 minute. Season with kosher salt to taste.
3. Add Chickpeas, Coconut Milk, and Vegetables: Stir in the drained chickpeas, full-fat coconut milk, sliced red bell pepper, and 1/2 cup water. Nestle the previously seared cabbage wedges back into the pan, submerging them partially in the liquid. Bring the mixture to a gentle simmer.
4. Braise Until Tender: Cover the skillet and let the cabbage cook in the coconut milk mixture until very tender, about 20 to 25 minutes. This slow braising allows the flavors to meld beautifully and softens the cabbage.
5. Finish and Serve: Remove the lid, then stir in the lime zest and lime juice to brighten the flavors. Transfer the braised cabbage and chickpeas to a serving dish and top with chopped fresh cilantro for a fresh, herbaceous finish.

Notes

• For a spicier dish, leave some seeds in the chile or add a pinch of cayenne pepper.
• Use a heavy-bottomed skillet or cast-iron for even heat distribution during searing and braising.
• If preferred, substitute chickpeas with white beans or butter beans for variation.
• This dish pairs wonderfully with steamed rice or warm flatbread.
• Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.

Keywords: coconut braised cabbage, vegetarian cabbage recipe, chickpea coconut curry, turmeric cabbage, coconut milk cabbage dish