Carrageenan Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Braised cabbage might sound humble, but this version is anything but — golden-seared wedges slow-cooked in a fragrant bath of ginger, garlic, turmeric, coconut aminos, and bone broth until they're meltingly tender and glazed with their own reduced pan juices. The combination of apple cider vinegar and coconut aminos gives the braising liquid a savory-tangy depth that tastes like it took way more effort than it actually did. Carrageenan is a common additive lurking in broths, plant-based milks, and processed condiments, so cooking from scratch with whole, recognizable ingredients is the cleanest way to sidestep it entirely — and every single ingredient here clears that bar. Coconut oil handles the searing beautifully, giving the cut faces of the cabbage a deep, caramelized crust before the oven does its slow, gentle work. The result is a side dish that's warming, a little earthy from the turmeric, and rich enough to hold its own next to almost any protein. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together.

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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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