Celery 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 delivers deep, jewel-toned color alongside a sweet-tart flavor that feels almost luxurious. Coconut oil stands in as the fat of choice here, lending a subtle richness that plays beautifully against the tartness of Granny Smith apples and apple cider vinegar. The slow braise — low heat, covered, with regular stirring — coaxes the cabbage into silky, collapsed tenderness while the honey and warm Ceylon cinnamon round out every bite. Ground ginger adds just enough gentle heat to keep things interesting without overpowering the natural sweetness of the apples and onion. Because every ingredient in this dish is whole and straightforward, there's no need to scrutinize labels for hidden additives or cross-contact concerns — what you see is exactly what you get. A finishing scatter of fresh thyme lifts the whole pot with a herby brightness that makes it feel restaurant-worthy. Serve it warm alongside roasted meats, grain bowls, or honestly just on its own — it's that good.
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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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