Cinnamon Free Ginger Braised Cabbage
Cabbage gets a serious glow-up here, transformed from humble vegetable into something deeply savory and satisfying through a two-step sear-and-braise technique. The wedges go into a hot skillet first, building a gorgeous golden crust on each cut face before getting nestled into a fragrant braising liquid of bone broth, coconut aminos, and apple cider vinegar. Fresh ginger and garlic do all the heavy lifting on flavor, layering warmth and depth without any of the sweet spice blends that so often sneak into braised vegetable dishes. Turmeric adds a subtle earthiness and a beautiful golden hue to the finished pan sauce. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely safe and satisfying option ā every ingredient is straightforward, and there are no spice blends or shortcuts that could hide a problem ingredient. The result is tender, almost silky cabbage glazed in its own reduced cooking juices, finished with a scatter of fresh parsley if you like a little brightness. It works beautifully as a side dish or as a light main when you want something nourishing and full of flavor.
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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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