Macadamia 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 as the cooking fat here, lending a subtle richness that ties every layer of flavor together. The long, low braise is where the magic happens: the cabbage collapses into a glossy, lightly saucy side dish that looks far more impressive than the effort involved. It pairs wonderfully with roasted meats, hearty grains, or even just a thick slice of crusty bread. Fresh thyme scattered over the top at the end is optional, but it adds a lovely herby lift that makes the whole dish feel finished and restaurant-worthy.
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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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