Barley Free Coconut Braised Red Cabbage with Apples
Braised red cabbage is one of those dishes that transforms humble ingredients into something genuinely stunning, and this version leans into sweet-tart contrast in the best possible way. Tart Granny Smith apples melt into the cabbage as it braises low and slow, while Ceylon cinnamon and ground ginger add a warmth that feels cozy without being heavy. Coconut oil stands in as the fat of choice here, giving the whole pot a subtle richness that plays beautifully against the apple cider vinegar's brightness. Every ingredient in this recipe is naturally free from grain-based additives, so there's no need to scrutinize labels or worry about hidden thickeners sneaking into your side dish. The long braise does most of the work — you just stir occasionally and let the pot do its thing until the cabbage collapses into a glossy, deeply colored tangle. A final splash of vinegar and a scatter of fresh thyme pull everything together into a dish that looks impressive enough for a holiday table but is honestly simple enough for a weeknight. Serve it warm alongside roasted meats or grain dishes and watch it disappear fast.
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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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