Dairy Free Coconut Braised Red Cabbage with Apples
Red cabbage braised low and slow is one of those dishes that transforms a humble vegetable into something genuinely stunning, and this version does it beautifully without a drop of butter or cream in sight. Coconut oil carries the onion and garlic into a rich, fragrant base, while tart Granny Smith apples and apple cider vinegar bring a bright acidity that keeps the whole pot lively. A touch of honey, warm Ceylon cinnamon, and ground ginger round everything out into a sweet-savory braise that smells absolutely incredible as it simmers. The long, covered cook time lets the cabbage fully collapse and soak up all those layered flavors, then a final few minutes uncovered reduces the liquid into a glossy, lightly saucy finish. It's the kind of side dish that looks like it took serious effort but is mostly just patient stirring and good ingredients doing their thing. Fresh thyme scattered over the top at the end adds a herby lift that ties it all together. Serve it warm alongside roasted meats, grain bowls, or anything that could use a bold, jewel-toned companion on the plate.
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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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