Celery Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Cabbage gets a serious glow-up here — 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 glazed with rich, savory pan juices. The combination of apple cider vinegar and coconut aminos gives the braising liquid a bright, umami-forward depth that makes every bite genuinely exciting. For anyone navigating a celery-free lifestyle, this kind of dish is a relief — no hidden aromatics, no sneaky celery seed lurking in a spice blend, just clean, whole ingredients you can actually verify. The two-stage cooking method — stovetop sear followed by a covered oven braise — builds layers of flavor and texture that feel restaurant-worthy without requiring much hands-on effort. A final few minutes uncovered concentrates the glaze just enough to coat each wedge beautifully. Finish with a scatter of fresh parsley and a generous spoonful of those pan juices, and you have a side dish that could easily steal the show from whatever it's served alongside.

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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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