Chicken Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Humble cabbage gets a serious glow-up here, seared until deeply golden and then slowly braised in a fragrant mix of coconut aminos, apple cider vinegar, and bone broth. The combination of fresh ginger, garlic, and turmeric builds a warm, aromatic base that makes the whole kitchen smell incredible while it cooks. Each wedge soaks up that savory, slightly tangy braising liquid until the core is completely tender and the edges are almost silky. Finishing the pan uncovered concentrates everything into a glossy, flavor-packed glaze that coats every layer of cabbage. This is the kind of dish that makes people forget they're eating a vegetable — it's rich, satisfying, and genuinely impressive on the plate. A scatter of fresh parsley at the end adds a bright pop of color and freshness that ties it all together beautifully.

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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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