BHA & BHT Free Coconut Braised Red Cabbage with Apples
Braised red cabbage is one of those deeply satisfying dishes that fills the kitchen with the kind of sweet, tangy aroma that makes everyone wander in to ask what's cooking. Tart Granny Smith apples melt into the tender cabbage as it braises low and slow, while Ceylon cinnamon and ground ginger add a warmth that feels cozy without being heavy. A splash of apple cider vinegar and a drizzle of honey keep the whole thing beautifully balanced — savory, a little sweet, and just bright enough to cut through the richness of the coconut oil. For anyone avoiding synthetic preservatives like BHA and BHT, packaged or pre-made side dishes can be a minefield of hidden additives. This recipe sidesteps all of that by relying entirely on whole, recognizable ingredients — nothing processed, nothing with a label worth scrutinizing. Coconut oil stands in as the cooking fat, lending a subtle richness that ties the flavors together without any of the concerns that come with conventional shelf-stable oils or shortenings. The result is a glossy, deeply flavored side dish that pairs beautifully with roasted meats, grain bowls, or even a simple wedge of crusty bread. Fresh thyme scattered over the top at the end adds a herby lift that makes it feel just a little bit special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!