Breastfeeding Friendly Coconut Braised Red Cabbage with Apples
Braised red cabbage is one of those dishes that looks and tastes far more impressive than the effort it actually demands, and this version with tart apples and coconut oil is genuinely hard to stop eating. The slow braise coaxes the cabbage into something silky and deeply savory, while the apples melt into the mix and add a gentle natural sweetness that balances the tang of apple cider vinegar beautifully. Ceylon cinnamon and ground ginger give the whole pot a warm, aromatic depth without overpowering the vegetables — it smells incredible as it simmers. Coconut oil stands in as the cooking fat here, lending a subtle richness that makes every bite feel satisfying and nourishing, which matters a lot when your body is working overtime. The honey rounds out the acidity just enough, and a finish of fresh thyme lifts everything with a little herbal brightness. This is the kind of side dish that pairs with almost anything — roasted chicken, grains, or even a simple fried egg — and it reheats beautifully, making it a smart addition to a busy week of eating well.
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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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