Turmeric Free Coconut Braised Red Cabbage with Apples
Braised red cabbage is one of those dishes that transforms humble ingredients into something genuinely stunning, and this version does it with a richness that feels almost indulgent. Coconut oil forms the base, lending a subtle depth as the onion and garlic soften down before the cabbage and tart apple slices join the pot. The combination of apple cider vinegar, honey, Ceylon cinnamon, and ground ginger creates a sweet-tangy braising liquid that slowly works its way into every ribbon of cabbage over a long, low simmer. By the time the lid comes off, the whole thing has collapsed into a glossy, lightly saucy tangle that smells incredible. This is a great recipe for anyone navigating spice blends and pre-made sauces that often sneak in unwanted ingredients — every element here is straightforward and easy to verify. A final hit of fresh thyme and an optional splash more vinegar brighten everything up before serving. It works beautifully alongside roasted meats, grain bowls, or honestly just eaten warm 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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