Artificial Food Coloring Free Ginger Braised Cabbage
Cabbage gets a serious glow-up here ā seared until deeply golden, then slow-braised in a fragrant mix of fresh ginger, garlic, turmeric, coconut aminos, and bone broth until it's meltingly tender and glazed with its own concentrated pan juices. The result is rich, savory, and just a little tangy from a splash of apple cider vinegar, with layers of flavor that feel far more complex than the ingredient list suggests. Every component in this dish is a whole, recognizable ingredient ā no dyes, no synthetic additives, nothing that requires a magnifying glass on a label. That matters more than you'd think with braised dishes, where store-bought sauces and seasoning blends often sneak in artificial colorings to boost their appearance. Coconut aminos stand in beautifully for soy sauce, delivering that deep umami note without any of the usual label concerns. A scatter of fresh parsley at the end keeps things bright and clean. This one works just as well as a weeknight side as it does anchoring a more intentional dinner spread.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 cup bone broth
- Ā½ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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 3ā4 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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