Black Pepper Free Ginger Braised Cabbage
Cabbage gets a serious glow-up here ā seared until deeply golden, then slow-braised in a fragrant mix of ginger, garlic, turmeric, coconut aminos, and bone broth until the wedges are meltingly tender and coated in a glossy, savory glaze. The whole dish is built around bold, warming flavors that prove you don't need a single crack of the pepper mill to make something genuinely exciting. Fresh ginger does a lot of the heavy lifting, bringing brightness and a gentle heat that feels satisfying without any of the usual spice-rack concerns. Coconut aminos add a subtle umami depth, while apple cider vinegar keeps everything balanced and a little bright. The two-step cooking method ā stovetop sear followed by a covered oven braise ā gives you caramelized edges and a silky, fork-tender interior in the same pan. A scatter of fresh parsley at the end adds color and a clean finish. This is the kind of humble vegetable dish that quietly steals the show at the dinner table.
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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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