AIP Friendly Coconut-Braised Cabbage
Humble green cabbage gets a serious glow-up here, seared in coconut oil until deeply golden, then slowly braised in a silky pool of full-fat coconut milk and bone broth until meltingly tender. The combination of fresh ginger, garlic, and turmeric builds a warm, fragrant base that makes the whole kitchen smell incredible — and every one of those ingredients is squarely on the approved list for the autoimmune protocol. A finishing splash of apple cider vinegar brightens the rich braising liquid and ties everything together beautifully. This is the kind of dish that proves eating for healing doesn't have to mean eating bland food. The recipe serves four, making it a practical weeknight side or a light main when you want something nourishing without a lot of fuss. Spoon plenty of that golden coconut sauce over each wedge and finish with fresh parsley or cilantro if you have it — it's the detail that takes the whole plate from simple to stunning.
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Learn more →Ingredients
4 servings
- 1 small head green cabbage (about 2 lb), cut into 6 to 8 wedges through the core
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 6 to 8 wedges, keeping the core intact so the wedges hold together.
- 2
Heat the coconut oil in a large oven-safe 12-inch skillet or braiser over medium-high heat until shimmering. Add the cabbage wedges cut-side down in a single layer (work in two batches if needed) and sear undisturbed for 3 to 4 minutes, until the cut face is deep golden brown. Flip and sear the second cut side for 2 to 3 minutes until similarly browned, then transfer to a plate.
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