Woldy Reyes' Braised Red Cabbage with Coconut Green Goddess Dressing

Cabbage is having its rightful moment in the spotlight. While there are many ways to prepare 2026's "it" vegetable, we immediately looked to Chef Woldy Reyes' Braised Red Cabbage from his debut cookbook, In the Kusina, to brighten up our winter routine. The best part? The accompanying vegan Coconut Green Goddess Dressing also doubles as a condiment you can use throughout the week!

I love the idea of taking something humble, like cabbage, which is usually thought of as a side, and then really doing it up and making her a star! It's like when the nerdy girl in a teen movie takes off her glasses and — surprise! — she's stunning. Here, the way you "take off her glasses" is you sear the hell out of her and give her outer leaves some real charred, caramelized, crispy crunch. Then you roast her so the middle is a little softer, tender and succulent. Finally, you drizzle a creamy coconut green goddess dressing on top before finishing her off with some sumptuous raisins and crunchy toasted pumpkin seeds — a real party of flavors and textures! The royal purple color of the cabbage is striking. Look at this nerdy girl becoming a star. 

Headnote and Recipe by: Woldy Reyes from In the Kusina 

Photos by: The JSC Kitchen

Serves 4

Process

Make the Coconut Green Goddess Dressing

In the jar of a blender, blend all of the ingredients together until smooth and the mixture turns a bright green color. Transfer to an airtight container and refrigerate for up to 7 days. 

Make the Braised Red Cabbage

Preheat the oven to 400°F. Turn on your kitchen vent because it's going to be a smoky ride. Season the cabbage generously with salt and pepper and set aside. 

In a large ovenproof sautee pan or cast-iron skillet over medium-high heat, add the oil. Once the oil is shimmering, lay the cabbage cut side down and sear each side for 3 minutes until slightly charred and crisp all the way around. Carefully pour the apple cider vinegar into the skillet. At this point, the vinegar will pop off, so move your body away from the pan. Throw in the makrut lime leaf.* Transfer the skillet to the oven and roast for 25 minutes. 

*As a substitute for makrut lime leaf, use 1 bay leaf and lime zest to taste. 

Meanwhile, in a small pan over medium-low heat, toast the pumpkin seeds for 3 to 5 minutes, or until you can smell the aroma of toasted pumpkin seeds.

Remove the cabbage from the oven and let rest for 10 minutes. Discard the makrut lime leaf (or bay leaf). Transfer the cabbage to a platter and pour any drippings from the skillet over the cabbage, then drizzle with the dressing. Sprinkle with raisins, dill and toasted pumpkin seeds and chow down! This is best enjoyed right away.