Chestnut Free Ginger Braised Cabbage
Braised cabbage might sound humble, but this version is genuinely impressive ā deeply savory, fragrant with fresh ginger and garlic, and glazed in a rich, reduced pan sauce that makes every wedge worth fighting over. The cabbage is first seared hard in coconut oil until the cut sides turn a deep, caramelized gold, then slow-braised in bone broth, coconut aminos, and apple cider vinegar until completely tender and silky at the core. Turmeric adds a warm earthiness and a gorgeous color to the braising liquid that reduces down into something almost glossy. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your pan. This is the kind of dish that works equally well as a stunning side alongside roasted meat or as a low-fuss weeknight centerpiece on its own. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together beautifully.
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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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