Cashew Free Ginger Braised Cabbage
Humble cabbage gets a serious glow-up here, seared until deeply golden and then slow-braised in a fragrant mix of ginger, garlic, turmeric, coconut aminos, and bone broth. The result is silky, caramelized wedges with a savory-tangy glaze that tastes far more complex than the short ingredient list suggests. Coconut oil handles the searing beautifully, giving each cut face that rich, nutty browning before the oven does its low-and-slow magic. Every single ingredient in this dish is naturally free from tree nuts, so there's no label-scanning or substitution stress ā just straightforward, wholesome cooking. The braising liquid reduces into a glossy pan sauce that you'll want to spoon generously over every wedge before serving. A scatter of fresh parsley at the end adds a pop of color and brightness that ties the whole thing together. This one works just as well as a stunning side dish or a light main alongside a simple grain.
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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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