Barley Free Ginger Braised Cabbage
Tender, golden-edged cabbage wedges braised in a fragrant mix of ginger, garlic, turmeric, and bone broth ā this dish is the kind of humble vegetable recipe that quietly steals the show at the dinner table. The cabbage gets a deep sear first, building caramelized flavor before it ever hits the oven, and the braising liquid reduces into a glossy, savory glaze that coats every wedge beautifully. Coconut aminos and apple cider vinegar bring a bright, umami-forward depth that makes the whole pan smell incredible. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based sauces or thickeners ā every ingredient is straightforward and easy to verify. The use of coconut aminos instead of conventional soy or Worcestershire-style sauces is a smart swap that keeps the flavor bold without introducing anything questionable. It works just as well as a satisfying weeknight side as it does alongside a more elaborate weekend spread. Finish it with a scatter of fresh parsley and a generous spoonful of those pan juices, and you've got a plate that looks far more impressive than the effort it took to make.
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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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