Paleo 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 warmth that feels cozy without being heavy. A splash of apple cider vinegar and a touch of honey balance the whole pot with just the right sweet-tangy edge — and both fit cleanly within grain-free, legume-free eating without any substitutions needed. Coconut oil does the heavy lifting as the cooking fat, lending a subtle richness that ties everything together as the cabbage collapses into a glossy, lightly saucy side dish. The long, low braise is where the magic happens — patience here means deeply tender cabbage with complex flavor that tastes like it took far more effort than it did. Finish it with a scatter of fresh thyme if you have it on hand, and you've got a stunning side that pairs beautifully with roasted meats or stands confidently on its own.
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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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