Mushroom 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. This version gets its richness from coconut oil and a slow braise that coaxes the cabbage into something silky and glossy, while tart Granny Smith apples melt into the mix and add a gentle fruity brightness. A touch of honey, apple cider vinegar, Ceylon cinnamon, and ground ginger round everything out into a flavor profile that feels almost like a savory-sweet chutney in the best possible way. For anyone navigating a mushroom-free kitchen, this dish is a natural fit — every single ingredient is straightforward and plant-based, with zero hidden fungi to worry about. The long, covered braise does most of the heavy lifting, so the technique is forgiving even if you step away from the stove. A final uncovered simmer reduces the liquid into a lightly saucy glaze that clings beautifully to every strand of cabbage. Finish it with a scatter of fresh thyme if you have it on hand, and serve it warm alongside roasted meats, grain bowls, or honestly just a good piece of crusty bread.
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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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