Low Iodine Coconut Braised Red Cabbage with Apples
This braised side dish is the kind of thing that makes a simple weeknight dinner feel genuinely special — deeply savory, a little sweet, and fragrant with warm spice. Red cabbage slow-braises with tart Granny Smith apples, apple cider vinegar, and honey until everything collapses into a glossy, lightly saucy tangle that's hard to stop eating. Ceylon cinnamon and ground ginger give it a gentle warmth without tipping into dessert territory, and a finishing scatter of fresh thyme adds a herby lift that ties it all together. For anyone navigating a low-iodine approach, this recipe is a natural fit — it's built entirely from fresh produce, coconut oil, and pantry staples, with no seafood, dairy, or iodized salt required (just use a non-iodized salt and you're good). The long, covered braise is where the magic happens, coaxing out the cabbage's natural sweetness and letting the apple melt into the mix. It pairs beautifully with roasted chicken or pork, but honestly holds its own as a standalone dish over grains. The leftovers, if there are any, taste even better the next day.
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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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