Sautéed Cabbage with Carrots and Coconut

I have a strange relationship with cabbage. I either love it or hate it, depending on how it’s prepared. If it’s cooked in a soup and it’s kind of mushy, the smell and texture really makes me sick. But I love it in salads or sauteed. My husband loves cabbage and I am always making vegetarian dishes for him, many of which I will not eat 😉

I made this Sautéed Cabbage with Carrots and Coconut about a month ago and it was simple, but delicious. It makes an easy and wonderful side dish with your favorite meat, poultry, or fish, or vegetarian main entree.



  • 4 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes
  • 2 scallions, finely chopped
  • 3 garlic cloves, chopped
  • 1 red bell pepper, thinly sliced
  • 1 medium cabbage, cored and thinly sliced
  • Salt and pepper
  • 3 shredded carrots
  • 1/2 teaspoon ground cumin
  • 1/4 cup vegetable broth
  • 1/2 cup shredded coconut


  1. Place oil, red pepper flakes, scallions, garlic, red bell pepper in a large skillet over medium-high heat, stirring occasionally, until garlic is golden, about 3 minutes.
  2. Stir in cabbage, carrots, salt, pepper and sauté for about 2 minutes. Add broth and cook, covered, until cabbage is cooked, about 3 minutes.
  3. Add ground cumin, coconut and cook, uncovered, stirring, until most of the liquid has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.
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