Sesame Free Coconut Braised Red Cabbage with Apples
Braised red cabbage can feel like a forgotten gem in the vegetable world, but this version with tart apples and warm spices is the kind of dish that earns a permanent spot in your rotation. Coconut oil forms the rich, neutral base, while Ceylon cinnamon and ground ginger give the whole pot a gently aromatic warmth that feels cozy without being heavy. The apples soften into the cabbage as everything braises low and slow, creating a glossy, lightly saucy result that tastes far more complex than the ingredient list suggests. Apple cider vinegar and honey balance each other beautifully — a little tang, a little sweetness, nothing cloying. Because every ingredient here is naturally free of sesame in any form, there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into a sauce. A final splash of vinegar and a scatter of fresh thyme pull it all together into something that works as a vibrant side for roasted meats, grain bowls, or even a simple weeknight plate. It's humble, deeply flavorful, and genuinely hard to stop eating straight from the pot.
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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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