Eosinophilic Esophagitis Friendly Apple Cider Braised Cabbage
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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
- 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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