Lactose Free Coconut Braised Red Cabbage with Apples
Braised red cabbage can feel like a dish that belongs only in heavy, cream-laden European cooking, but this version proves otherwise — and it's genuinely stunning. Coconut oil stands in as the fat base, lending a subtle richness that carries the slow-cooked cabbage and tart Granny Smith apples beautifully without a drop of dairy in sight. The apple cider vinegar and honey create that classic sweet-sour balance, while Ceylon cinnamon and ground ginger add warmth that makes the whole pot smell incredible as it braises low and slow. After nearly 40 minutes of gentle cooking, the cabbage collapses into something silky, glossy, and deeply savory — the kind of side dish that upstages the main. A final splash of vinegar and a scatter of fresh thyme bring it all into focus. It pairs well with roasted meats, grain bowls, or honestly just a thick slice of crusty bread, and it reheats beautifully if you're lucky enough to have leftovers.
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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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