Seed Oil 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 tender cabbage as it braises low and slow, while Ceylon cinnamon, ginger, and a touch of honey layer in a subtle sweetness that never tips into cloying. The whole thing comes together in a single Dutch oven, which means less cleanup and more time at the table. Coconut oil does all the heavy lifting here as the cooking fat, keeping this completely free of the refined vegetable and seed oils that sneak into so many weeknight recipes. Apple cider vinegar adds a bright, tangy backbone that balances the natural sweetness of the apples and keeps every bite lively. A final scatter of fresh thyme is optional but genuinely worth it — it lifts the whole dish with a herby, earthy note. Serve it alongside roasted meats, grain bowls, or honestly just on its own with good 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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