Gluten Free Coconut Braised Red Cabbage with Apples
Braised red cabbage is one of those dishes that transforms humble produce into something genuinely stunning, and this version does it with coconut oil, tart Granny Smith apples, and warm Ceylon cinnamon for a result that feels almost luxurious. The slow braise in a Dutch oven lets the cabbage collapse into tender, glossy ribbons that soak up every bit of the sweet-tart braising liquid. Apple cider vinegar and honey create a beautiful balance — bright and a little tangy, with just enough sweetness to complement the apples without tipping into dessert territory. Ground ginger adds a gentle warmth that ties everything together, and a scatter of fresh thyme at the end lifts the whole dish with a herby, aromatic finish. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label — it's just clean, whole-food cooking from start to finish. This makes a gorgeous side alongside roasted meats or hearty mains, and it actually gets better as it sits, making it a smart choice for meal prep or a dinner party where you want one less thing to stress over.
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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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