Artificial Flavors Free Coconut Braised Red Cabbage with Apples
Braised red cabbage has a way of transforming humble ingredients into something deeply savory, sweet, and a little tangy all at once — and this version absolutely delivers. Coconut oil forms the cooking base, while tart Granny Smith apples, apple cider vinegar, and a touch of honey build a naturally complex flavor without a single synthetic shortcut. Ceylon cinnamon and ground ginger add warmth that feels intentional rather than artificial, which is exactly the point when you're cooking clean. Everything simmers low and slow in a Dutch oven until the cabbage collapses into a glossy, lightly saucy side dish that looks like it took far more effort than it did. Fresh thyme scattered over the top at the end adds a herby brightness that ties the whole thing together beautifully. This is the kind of dish that pairs effortlessly with roasted meats or hearty grains, and it reheats like a dream — making it just as good the next day.
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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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