MSG Free Coconut Braised Red Cabbage with Apples
Few dishes hit the sweet-savory-tangy trifecta quite like braised red cabbage, and this version leans into that balance beautifully. Coconut oil forms the base, softened onion and garlic build a fragrant foundation, and tart Granny Smith apples melt into the cabbage as it slowly braises down into something silky and deeply flavored. A touch of honey, apple cider vinegar, and warm Ceylon cinnamon round everything out without a single processed seasoning packet in sight — which is exactly the point. For anyone navigating hidden additives in store-bought sides and sauces, cooking from scratch with whole ingredients like these is the cleanest path to a dish you can fully trust. The long, gentle braise does most of the work, collapsing the cabbage into a glossy, lightly saucy tangle that pairs effortlessly with roasted meats, grain bowls, or holiday spreads. A finishing scatter of fresh thyme lifts the whole thing with an herby brightness that feels intentional and a little elegant. This is the kind of side dish that quietly steals the show.
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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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