Low Iodine Garlic-Herb Braised Cabbage
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Learn more →Ingredients
4 servings
- 1 medium green cabbage (about 2 lb), outer leaves removed
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 ½ cups bone broth
- 1 tbsp apple cider vinegar
- 1 tsp salt, or to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 4 equal wedges, keeping the core intact so the wedges hold together.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the cabbage wedges cut-side down and sear, undisturbed, for 3–4 minutes until the cut face is deep golden brown. Flip to the second cut side and sear for another 3 minutes until golden. Transfer the wedges to a plate.
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