Candida Diet Friendly Braised Red Cabbage with Apple Cider Vinegar
Braised red cabbage is one of those deeply satisfying dishes that somehow manages to feel both humble and impressive at the same time. The cabbage turns silky and tender after a long, slow braise, picking up warmth from cinnamon and ginger while apple cider vinegar keeps everything bright and balanced. Bone broth adds a rich, savory depth that makes the whole pot smell incredible as it simmers low and slow for about 35 to 40 minutes. One of the trickier parts of eating for candida balance is finding cooked vegetable dishes that are genuinely flavorful without leaning on sugar, starchy thickeners, or fermented condiments that don't fit the protocol — this one sidesteps all of that naturally. Every ingredient here, from the coconut oil to the warming spices, is straightforward and clean. It serves four and works beautifully as a side alongside roasted meat or fish, and a handful of fresh parsley on top adds a little color and freshness right before serving.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil or olive oil
- 1 small yellow onion, thinly sliced
- 1 small head red cabbage (about 2 lb), cored and thinly sliced
- 3 tbsp apple cider vinegar
- ½ cup bone broth
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ¾ tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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