Breastfeeding Friendly Ginger Braised Cabbage
Tender, golden-edged cabbage wedges braised in a savory pool of bone broth, coconut aminos, and apple cider vinegar ā this dish is deeply comforting and packed with ingredients that genuinely support a nursing body. Bone broth brings collagen and minerals, fresh ginger is a classic go-to for postpartum recovery, and turmeric adds a warm, anti-inflammatory note that makes the whole pan smell incredible. The cabbage itself gets seared until caramelized before it ever hits the oven, so you get that satisfying depth of flavor without a complicated technique. Garlic and ginger bloom in the pan drippings, building a braising liquid that reduces into a glossy, umami-rich glaze you'll want to spoon over everything. It's the kind of weeknight side that feels nourishing in the truest sense ā not just filling, but genuinely good for you. Finish it with a scatter of fresh parsley and serve straight from the pan for an effortless, wholesome meal.
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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)
Can be omittedfresh parsley
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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