Capsaicin 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 flavor without a single chili, pepper flake, or spicy ingredient in sight, making it a genuinely satisfying option for anyone who needs to avoid capsaicin without sacrificing depth. Fresh ginger and garlic do the heavy lifting, delivering that aromatic punch that makes the kitchen smell incredible from the moment they hit the pan. A splash of apple cider vinegar brightens everything up, while the coconut aminos add a subtle umami richness that ties the braising liquid together beautifully. The technique is simple but the results feel restaurant-worthy ā those caramelized cut sides on the cabbage wedges are everything. Finish with a scatter of fresh parsley and a generous spoonful of the pan juices, and you've got a side dish that's as stunning to look at as it is to eat.
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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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