Dairy Free Ginger Braised Cabbage
Humble cabbage gets a serious glow-up here, transformed into silky, caramelized wedges with a deeply savory, ginger-forward braise that tastes far more complex than the ingredient list suggests. The technique is the secret ā searing the wedges cut-side down in coconut oil first builds a gorgeous golden crust before the oven does its slow, gentle work. Coconut aminos bring that rich, umami depth you'd normally associate with soy sauce, while apple cider vinegar adds just enough brightness to balance the warmth of the turmeric and ginger. Bone broth pulls everything together into a glossy, concentrated pan sauce that you'll want to spoon over every last wedge. Every ingredient in this dish is naturally free of dairy, so there's no swapping or substituting required ā it just works as written. Finished with a scatter of fresh parsley, it's the kind of side dish that quietly steals the show at the dinner table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!