BHA & BHT Free 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 slowly braised in a fragrant mix of fresh ginger, garlic, turmeric, coconut aminos, and bone broth until the wedges are meltingly tender and glazed with their own rich pan juices. Every ingredient in this dish is whole and straightforward, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into everything from packaged broths to bottled sauces. Using coconut aminos instead of conventional soy sauce and a quality bone broth keeps the ingredient list clean without sacrificing any depth of flavor. The apple cider vinegar adds a bright lift that balances the earthy warmth of the turmeric and ginger beautifully. That two-stage oven finish — covered to braise, then uncovered to concentrate the glaze — is what takes this from simple weeknight vegetable to something genuinely impressive. A scatter of fresh parsley at the end adds color and a little herbal freshness, though the dish is absolutely stunning on its own. It's the kind of recipe that makes you wonder why you ever treated cabbage as an afterthought.

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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
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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