Coconut Braised Cabbage with Chickpeas and Lime Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
