Carrageenan 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. This version leans into tart Granny Smith apples, apple cider vinegar, and a whisper of Ceylon cinnamon and ginger to create layers of flavor that feel almost effortlessly complex. Coconut oil does the heavy lifting as the braising fat, keeping every ingredient in this recipe completely free of the thickeners and stabilizers that sneak into so many packaged and processed foods. That matters because carrageenan — a common additive in dairy alternatives, canned goods, and even some cooking oils — can be genuinely difficult to avoid without cooking from scratch. Here, every ingredient is whole and straightforward, so there's no label-reading anxiety involved. After a long, slow braise, the cabbage collapses into something glossy and tender, with the apples practically melting into the mix for a lightly saucy finish. It's a stunning side dish alongside roasted meats or hearty grains, and honestly good enough to eat straight from the pot.
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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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