Scale

1 small head green cabbage, shredded

1 tbsp coconut oil or olive oil

1 onion, diced

2 cloves garlic, minced

1-inch piece fresh ginger, grated

1 can (14 oz / 400 ml) coconut milk

2 cups vegetable broth

1 tbsp soy sauce or tamari

Juice and zest of 1 lime

Salt & pepper, to taste

Optional garnish: fresh cilantro, sliced green onions, red chili flakes

Sauté Aromatics:
Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté 2–3 minutes until fragrant and softened.
Cook Cabbage:
Add shredded cabbage and cook 5 minutes, stirring occasionally until slightly wilted.
Add Liquid:
Pour in coconut milk and vegetable broth. Stir in soy sauce and bring to a gentle simmer. Cook 10–12 minutes until cabbage is tender.
Add Lime:
Remove from heat and stir in lime juice and zest. Adjust seasoning with salt and pepper.
Serve:
Ladle into bowls and garnish with cilantro, green onions, or chili flakes. Serve hot.

Add protein such as tofu, shrimp, or chicken for a heartier meal.

Adjust thickness by adding more broth or coconut milk as desired.

For a spicier version, add fresh chili or a pinch of cayenne.

Can be made ahead and stored in the fridge up to 3 days; reheat gently.

Great paired with steamed rice, noodles, or crusty bread.