Hazelnut 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 warm, spiced aroma that makes everyone wander in asking what's for dinner. Tart Granny Smith apples melt into the slow-cooked cabbage, while Ceylon cinnamon and ground ginger add a gentle, fragrant heat that feels cozy without being heavy. A splash of apple cider vinegar and a touch of honey keep the whole thing beautifully balanced — sweet, tangy, and savory all at once. Coconut oil does the heavy lifting here as the cooking fat, giving the dish a subtle richness while keeping every single ingredient completely free of tree nut concerns. For anyone navigating hazelnut allergies, this kind of recipe is a genuine relief — no specialty swaps needed, just straightforward pantry staples that happen to be naturally safe. The long, low braise transforms humble cabbage into something glossy and almost silky, making it an impressive side for roasted meats or a hearty vegetarian main alongside grains. A scatter of fresh thyme at the end lifts the whole dish and makes it look as good as it tastes.
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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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