Citrus Free Ginger Braised Cabbage
Cabbage gets a serious glow-up here ā seared until deeply golden, then slow-braised in a savory, aromatic liquid until the wedges turn silky and tender all the way through. The combination of fresh ginger, garlic, and turmeric builds a warm, earthy backbone, while coconut aminos and bone broth create a rich, glossy pan sauce that you'll want to spoon over everything. A small splash of apple cider vinegar adds just enough brightness to balance the dish without relying on any citrus fruit, making it a genuinely satisfying option when lemon and orange are off the table. That's actually harder to pull off than it sounds ā so many braised vegetable recipes lean on citrus juice for acidity, but the vinegar does the job beautifully here. The two-stage oven method (covered, then uncovered) is the secret to getting both meltingly soft cabbage and a slightly concentrated glaze in the same pan. Finished with a scatter of fresh parsley, this is the kind of humble, nourishing side dish that quietly steals the show at the dinner table.
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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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