Almond Free Coconut Braised Red Cabbage with Apples
This braised side dish is the kind of thing that makes a whole kitchen smell incredible — sweet, tangy, and warmly spiced all at once. Red cabbage gets slowly coaxed down in coconut oil with tart Granny Smith apples, apple cider vinegar, honey, and a gentle hit of Ceylon cinnamon and ginger until it's silky, glossy, and deeply flavorful. The long, low braise is where the magic happens: the cabbage collapses into a lightly saucy, jewel-toned pile that tastes far more complex than the ingredient list suggests. A finishing splash of vinegar keeps everything bright so it never tips into heavy or sweet territory. Fresh thyme scattered on top adds an herby lift that ties the whole dish together beautifully. It pairs effortlessly with roasted meats, grain bowls, or holiday spreads, and every single ingredient is naturally free from tree nuts — no label-scanning required. If you've been sleeping on braised cabbage, this is the recipe that will finally convert you.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 small head red cabbage (about 2 lb), cored and thinly sliced
- 2 medium tart apples (such as granny smith), peeled, cored, and thinly sliced
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- ½ cup water
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 tsp salt, plus more to taste
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Melt the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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