Main course Contemporary plant-based cooking
Coconut-Braised Cabbage with Chickpeas and Lime
Vegan
Editorially prepared
Browned cabbage wedges braised with chickpeas in creamy coconut milk. Ginger, cumin and lime balance the mellow sauce, while the cabbage stays in large, tender pieces.
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Ingredients
4 servings · metric units
For a larger batch, brown the cabbage in batches and use a wider pan or two pans. The wedges should sit in a single layer. Braising time depends on their thickness rather than the number of servings; extra batches will extend the browning time.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of limelemon
If lime is unavailable, add lemon juice gradually after cooking, along with a little finely grated zest. The flavour will be less tropical; do not automatically replace it with a whole lemon, as lemons can be larger.
- Instead of fresh corianderflat-leaf parsley
Chop and scatter over the finished dish to taste. It provides a fresh herbal finish but will not reproduce coriander's citrusy aroma.
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Optional ingredients and substitutions
You’ll need
Wide, deep frying pan, about 30–32 cm across, with a lid · Chopping board and sharp knife · Tongs or a wide spatula · Plate for the browned cabbage · Sieve · Fine grater
Method
0/6 stepsPrepare the cabbage and aromatics
Remove any damaged cabbage leaves. Cut through the core into 6–8 fairly slim wedges, leaving enough core in each to hold the leaves together. Rinse and dry thoroughly. Peel and finely chop the onion and garlic, then grate the ginger. Rinse and drain the chickpeas. Stir the coconut milk until combined. Wash the lime, zest half and squeeze the juice from that half; cut the remaining half into wedges. Chop the coriander.
Prepare the cabbage and aromatics Brown the cabbage
Heat the pan over a medium-high heat and add half the oil. Lay the cabbage flat-side down in a single layer. Fry for about 4–5 minutes from placing it in the pan, until clearly golden brown in patches. Turn and fry the other flat side for another 4–5 minutes. If it is still pale, give it a little longer; reduce the heat if it quickly turns black. Transfer to a plate. If the wedges do not all fit, fry in batches, dividing the oil allocated to the cabbage between them.
Brown the cabbage Cook the onion and spices
Reduce the heat to medium. Add the remaining oil and the onion. Cook for 3–4 minutes from adding it, stirring, until softened and translucent. If it is still firm, cook a little longer. Add the garlic, ginger, cumin, turmeric and optional chilli. Stir for about 1 minute, until fragrant but before the garlic browns.
Cook the onion and spices Braise the cabbage with chickpeas
Pour in the coconut milk and water, scraping up the browned bits from the base. Add the chickpeas and salt to taste. Return the cabbage with any juices from the plate and spoon sauce over it; the wedges do not need to be fully submerged. Bring to a gentle simmer, cover and reduce the heat. Braise for 20–25 minutes from covering, keeping the sauce gently bubbling. Spoon sauce over the cabbage halfway through. Test the thickest part near the core with a knife: it should enter with little resistance. If the cabbage is still firm, continue cooking, checking every 5 minutes. Add a splash of water if the sauce starts to catch.
25:00Braise the cabbage with chickpeas Adjust the sauce
Once the cabbage is tender, remove the lid and check the sauce. It should be creamy but still run freely from a spoon. If watery, simmer uncovered over a medium heat for about 3–5 minutes from removing the lid, gently shaking the pan, until slightly thickened. Skip the reduction if the consistency is already right; loosen an overly thick sauce with a splash of water.
Adjust the sauce Finish with lime and serve
Take the pan off the heat. Gently stir the prepared lime zest and juice into the sauce between the cabbage wedges. Taste and adjust the salt if needed. Scatter over the coriander and arrange the reserved lime wedges at the edge. Serve hot straight from the pan.
Finish with lime and serve
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Tips
- Dry the cabbage thoroughly before frying. Wet leaves will steam and brown less readily.
- Leave a thin section of core in each wedge, but trim off its tough, protruding end.
- Add the lime after cooking to retain its fresh aroma.
Storage
Divide leftovers into small portions in shallow containers. Cool and refrigerate within 2 hours of cooking; use within 48 hours. Reheat only once, covered, with a splash of water, until the sauce and the centres of the cabbage wedges are steaming hot. Freeze only the finished, fully cooked dish after cooling it promptly. Defrost in the fridge.
Timing
Hands-on: 25 min · Cooking: 45 min
The total allows for tasks done in parallel. The individual times can overlap.
