Tender cabbage simmered in creamy coconut milk with turmeric, cumin, and ginger. Vegan and gluten-free comfort food.
# What you'll need:
→ 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 and 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
→ Liquids
10 - 1 can (13.5 fluid 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
# Method:
01 - Heat coconut oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add the onions and sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in the garlic and ginger, then cook for 1 minute until fragrant.
04 - Sprinkle in the turmeric, cumin, chili flakes, and black pepper, then sauté for 30 seconds to release their aromatic oils.
05 - Add the sliced cabbage and salt. Toss well to coat the cabbage thoroughly in the spices and aromatics.
06 - Pour in the coconut milk and vegetable broth. Stir to combine all ingredients.
07 - Bring to a gentle simmer, then cover and reduce heat to low. Cook for 15 to 18 minutes, stirring occasionally, until the cabbage is very tender and silky.
08 - Remove the 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.
