AIP Friendly Apple Cider Braised Cabbage
Cabbage rarely gets to be the star, but braising it low and slow transforms those humble wedges into something genuinely crave-worthy — caramelized at the edges, silky through the core, and glazed with a tangy-sweet reduction that tastes far more complex than the ingredient list suggests. The combination of apple cider vinegar and honey creates a bright, balanced braising liquid, while turmeric, ginger, and sliced garlic layer in warmth without relying on any nightshades or seed-based spices that can trip up an elimination protocol. Bone broth does the heavy lifting here, adding depth and body to the glaze as it reduces in the oven, and it keeps the whole dish firmly in gut-supportive territory. Searing the wedges first is the move that makes this recipe — those golden, caramelized cut faces hold up beautifully through the braise and give you real textural contrast in every bite. Fresh thyme perfumes the pan as everything cooks, and a scatter of parsley at the end keeps it feeling bright and finished. This one serves four and comes together in a single oven-safe skillet, which means minimal cleanup and maximum payoff on a weeknight.
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Learn more →Ingredients
4 servings
- 1 small head green cabbage (about 2 lb), cut into 6 wedges through the core
- 2 tbsp olive oil
- ½ tsp fine sea salt
- 4 cloves garlic, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 3 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 cup bone broth
- 4 sprigs fresh thyme
- 1–2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 6 wedges, keeping the core intact so the leaves hold together.
- 2
Heat the olive oil in a large oven-safe skillet or braising pan over medium-high heat until shimmering. Season the cabbage wedges on the cut sides with the salt, then place them cut-side down in the pan in a single layer. Sear undisturbed for 3 to 4 minutes until the cut face is deep golden brown, then flip to the second cut side and sear for another 3 minutes until golden. Transfer the seared wedges to a plate.
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