Chestnut 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 does it with a coconut oil base, tart Granny Smith apples, and a gentle hit of Ceylon cinnamon and ginger. The long, slow braise coaxes the cabbage into silky, collapsed tenderness while the apples melt into the mix and apple cider vinegar keeps everything bright and balanced. Honey rounds out the acidity just enough to make the whole pot smell like a cozy autumn kitchen. Every ingredient here is naturally free from chestnuts and tree nut cross-contamination concerns — no specialty substitutions needed, just straightforward pantry staples doing beautiful work. The final uncovered simmer reduces the liquid into a glossy, lightly saucy coating that clings to every strand of cabbage. A scatter of fresh thyme at the end adds an herby lift that makes the dish feel a little more special without any extra effort. This is the kind of side that earns a permanent spot on your rotation, whether you're pairing it with roasted meats or letting it shine on its own.
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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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