Ridiculously Good Coconut Miso Braised Cabbage with White Beans

Name: Ridiculously Good Coconut Miso Braised Cabbage with White Beans
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1 medium green cabbage; 2 tbsp olive oil, divided; 1 shallot, minced; 5 garlic cloves, minced; 2 tbsp miso paste; 1 1/2 cups (360 mL) coconut milk, divided; 1 cup (240 mL) vegetable broth or water; 1/4 cup (60 mL) soy sauce or coconut aminos; 1/2 tsp gochujang paste; 1 tsp ground cumin; 1/2 tsp ground ginger; 12 ounces cannellini beans or other white beans; 2 tbsp chopped chives; 2 tbsp chopped parsley; 1 tbsp chopped cashews, optional

posted by Britt Berlin on May 6, 2026 4 comments »

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This coconut miso braised cabbage is absolutely sensational and the only way my family will eat cabbage from now on!! The cabbage gets SO buttery soft, tender, and ridiculously flavorful, and the sauce is made just from pantry staple ingredients! I added in cannellini beans that soak up the sauce in just the best way- you won’t want cabbage any other way!

Tell me about this coconut miso braised cabbage:

If you’re looking for the recipe that will convert any cabbage critic into cabbage obsessed, it’s this one.

I’ve made this braised cabbage now 5 times outside of testing it. Like, I literally dream about it, and so does my family.

And it gets better and better each time I do it. My family is just obsessed with how buttery soft and caramelized the cabbage becomes when drenched in this flavor-rich coconut miso sauce that thickens beautifully just by braising in the oven.

This braised cabbage is incredibly easy to make, and can be served as both a side, like my red cabbage steaks or a main, as we’re adding in white beans to round out the dish as a whole! This quickly became one of my family’s most requested recipes, even when we’ve had our extended family over.

And no one knew it was vegan!

No eggs, no animal ingredients whatsoever are used in this dish, and you’d truly never know 🙂

Simple pantry staple ingredients:

What I love most about this recipe (aside from the fact that it’s jaw-droopingly delicious) is how freaking simple the ingredients they are. And yes, it’s most likely in your pantry, and you didn’t even realize it’s all naturally plant-based 🙂

So here are the stars of the show:

Cabbage: Obviously the it-girl of veggies, I’m using green cabbage here, but it will also work with red cabbage (just not Napa cabbage).
Coconut milk: Pleaseeeee use canned coconut milk! It will make everything taste SO much richer instead of using a refrigerated coconut milk. The fat from the coconut milk is going to really lock in the flavor, along with the salt and the acid from the lime juice!
Lime: Again, fresh lime juice, squeezed from a whole lime here will do wonders!
Veggie broth: Personally, I think vegetable broth is way more flavorful than chicken broth any day, and this braised cabbage will naturally be vegan because of it. I have a whole homemade vegetable broth recipe that I make using kitchen scraps when I don’t want to compost (for more of my garden adventures, see here 🙂 ). But store-bought also works!
Soy sauce: You can also use Tamari sauce or coconut aminos to keep this soy-free.
Miso paste: I actually use chickpea miso paste here because I love the flavor more than traditional soy bean miso paste, so this braised cabbage can truly be soy-free!
Gochujang paste: This is Korean chili paste, and I do make it optional for those who don’t like a little heat. However, I personally LOVE this dish with the chili paste in it. I use Mekhala, as it’s both vegan and organic.
Cannelini beans: I love rounding out this dish with a bit more starch and protein. This is to really just add more delicious texture to the dish. You can also swap in tofu, which I’ve made before and really loved it!

Overview: how to make braised cabbage (EASY!):

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

We’ll first start by searing the cabbage wedges in the pan to begin the cooking process. Once seared evenly on each side, we’ll remove them and place them on a plate before moving onto the sauce.

cooking the miso paste — We’ll first start by searing the cabbage wedges in the pan to begin the cooking process. Once seared evenly on each side, we’ll remove them and place them on a plate before moving onto the sauce.

making the sauce — Then finish by adding in the remaining sauce ingredients and bringing to a boil.

cooking the cabbage before braising — Then finish by adding in the remaining sauce ingredients and bringing to a boil.

braised cabbage out of the oven — Then we’ll braise in the oven for 50 minutes, flipping the wedges halfway through.

braised cabbage ready to serve — Then we’ll braise in the oven for 50 minutes, flipping the wedges halfway through.

Britt’s recipe tips:

Make sure your dish can hold comfortably all of the cabbage wedges. You really want a full side to be touching the Dutch oven or skillet at all times so that it sears and cooks properly. An over-crowded pan will lead to improper and unevenly cooked veggies and beans!

The longer, the better. I have tested this version reducing the heat to 350F and cooking for 1 hour and 15 minutes, and it was delicious. I really love how caramelized the cabbage got, and the sauce thickened beautifully. However, it will obviously still taste wonderful if you only have time to braise for 50 minutes! I don’t recommend doing any less than 45 minutes though, even at a higher heat. This is because time is what intensifies flavor, not necessarily heat.

Flip at least twice during the baking time. If you’re going to bake for a bit longer, I like to do another 10 minutes on each side of the cabbage wedges. This just makes sure that everything is saucing up nicely!!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!