Legume 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 leans into sweet-tart contrast in the best possible way. Tart Granny Smith apples and a splash of apple cider vinegar cut right through the richness of coconut oil, while Ceylon cinnamon and ground ginger add a warmth that feels cozy without being heavy. The long, slow braise is where the magic happens — the cabbage collapses into a glossy, lightly saucy tangle that's deeply savory and just a little sweet from a touch of honey. It's naturally free of any legume-based ingredients, so there's no need to scrutinize labels or swap anything out — every component here is exactly what it looks like. Scatter fresh thyme over the top before serving and it looks like something you'd order at a farm-to-table restaurant. This works beautifully as a side alongside roasted meats or grain dishes, but it's hearty enough to hold its own as a centerpiece on a lighter table.
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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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