Red Meat Allergy Friendly Coconut-Braised Cabbage
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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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