Silky cabbage simmered in coconut milk with turmeric, cumin, and ginger for a comforting vegan side dish.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), 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 tsp ground turmeric
06 - 1 tsp ground cumin
07 - 1/2 tsp chili flakes, optional
08 - 1/2 tsp black pepper
09 - 3/4 tsp fine sea salt, plus more to taste
→ Liquids
10 - 13.5 fl oz full-fat coconut milk
11 - 1/2 cup vegetable broth or water
12 - 1 tbsp coconut oil or neutral oil
→ Garnish
13 - 2 tbsp fresh cilantro or parsley, chopped
14 - 1 tbsp toasted coconut flakes, optional
# Directions:
01 - Heat coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering.
02 - Add sliced onions and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Sprinkle in turmeric, cumin, chili flakes, and black pepper; sauté for 30 seconds to activate and release flavors.
05 - Add sliced cabbage and salt. Toss thoroughly to coat evenly in spices and aromatics.
06 - Pour in coconut milk and vegetable broth. Stir to combine and ensure even distribution.
07 - Bring to a gentle simmer, cover, and reduce heat to low. Cook for 15 to 18 minutes, stirring occasionally, until cabbage is tender and silky.
08 - Remove lid and cook uncovered for 3 to 5 minutes to thicken the sauce slightly if desired.
09 - Taste and adjust seasoning with additional salt or chili flakes as needed.
10 - Transfer to a serving dish and garnish with chopped cilantro and toasted coconut flakes.
