Low Sugar Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Cabbage gets a serious glow-up here — seared until deeply golden, then slow-braised in a savory, aromatic liquid until it's meltingly tender and full of flavor. The combination of fresh ginger, garlic, and turmeric gives every wedge a warm, earthy depth that feels anything but plain. Coconut aminos stand in for soy sauce and bring a rich, umami-forward saltiness without any sweeteners sneaking in, and apple cider vinegar adds just enough brightness to keep things lively. Bone broth rounds out the braising liquid and reduces into a glossy, concentrated pan sauce that you'll want to spoon over everything. This is the kind of dish that proves you don't need added sugar to get complex, satisfying flavor — the natural sweetness of the cabbage itself does the heavy lifting as it caramelizes in the oven. Finish it with a scatter of fresh parsley and serve it straight from the pan for a side dish that looks genuinely impressive with almost no effort.

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Ingredients

4 servings

1 medium head green cabbage (about 2 lb), cut through the core into 8 wedges
2 tbsp coconut oil
1 tbsp fresh ginger, finely grated
4 cloves garlic, thinly sliced
½ tsp ground turmeric
3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tbsp apple cider vinegar
1 cup bone broth
½ tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the cabbage wedges dry with paper towels.
2
Heat the coconut oil in a large oven-safe skillet or braising pan over medium-high heat until shimmering. Add the cabbage wedges cut-side down in a single layer 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 similarly browned. Transfer the seared wedges to a plate.

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