Peanut Free Coconut Braised Red Cabbage with Apples
Braised red cabbage is one of those deeply satisfying dishes that somehow manages to feel both rustic and refined at the same time. Here, tart Granny Smith apples melt into silky ribbons of purple cabbage, while coconut oil, apple cider vinegar, honey, and warm Ceylon cinnamon build a sweet-tangy braising liquid that smells absolutely incredible as it simmers low and slow. The long, covered braise is what makes the magic happen — the cabbage collapses into something tender and glossy, soaking up every bit of that spiced, fruity sauce. A final few minutes uncovered concentrates everything into a lightly saucy, jewel-toned side dish that looks stunning on the plate. Because every ingredient here is straightforward and whole, you never have to second-guess labels or worry about hidden additives that can sneak into packaged or pre-seasoned versions of similar dishes. Fresh thyme scattered over the top at the end adds a herby lift that ties the whole thing together beautifully. Serve it alongside roasted meats, grain bowls, or holiday spreads — it holds its own no matter where it lands on the table.
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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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