Beef Free Ginger Braised Cabbage
Humble cabbage gets a serious glow-up here, seared until deeply golden and then slow-braised in a fragrant mix of ginger, garlic, turmeric, coconut aminos, and bone broth. The result is something silky and caramelized on the outside, meltingly tender at the core, with a glossy pan sauce that tastes like it took far more effort than it did. Coconut aminos bring a savory, slightly sweet depth that plays beautifully against the brightness of apple cider vinegar, while the turmeric gives the whole dish a warm, golden hue. Because the protein here comes from bone broth rather than any cut of meat, this is a satisfying, nourishing dish that keeps things completely beef-free without sacrificing any of that rich, slow-cooked flavor. It works beautifully as a standalone vegetable main or alongside roasted chicken, fish, or grain bowls. A scatter of fresh parsley at the end lifts everything and adds a little color to an already stunning plate.
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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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