Humble cabbage gets a serious glow-up here, seared until deeply golden and then slow-braised in a fragrant pool of bone broth, coconut aminos, and apple cider vinegar until meltingly tender. The combination of fresh ginger, garlic, and turmeric builds layers of warm, anti-inflammatory flavor that make this dish feel far more complex than the ingredient list suggests. Every component — from the coconut oil to the coconut aminos — is chosen with care, keeping refined sugars, gluten, and problematic additives completely out of the picture. That matters a lot when you're navigating a protocol where a single off-label ingredient can set you back. The braising liquid reduces into a glossy, savory glaze that coats each wedge beautifully, so nothing goes to waste. A scatter of fresh parsley at the end adds a bright, clean finish that ties everything together. This is the kind of deeply satisfying, gut-supportive cooking that proves eating within a strict framework never has to feel like a compromise.
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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
Preheat the oven to 375°F (190°C). Pat the cabbage wedges dry with paper towels.
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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