Fish Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Cabbage gets a serious glow-up here — seared until deeply golden, then slow-braised in a fragrant mix of ginger, garlic, turmeric, coconut aminos, and bone broth until the wedges are meltingly tender and coated in a glossy, savory glaze. The two-step sear-then-braise method is what makes this dish so satisfying, building caramelized edges before the oven does its low-and-slow magic. Coconut aminos bring that umami depth you'd normally associate with soy sauce, while apple cider vinegar cuts through the richness and keeps every bite bright. There's no seafood, fish sauce, or hidden ocean-derived ingredients anywhere in this recipe — just clean, plant-forward pantry staples and good bone broth. It's the kind of side dish that quietly steals the show at the dinner table, especially when you spoon those concentrated pan juices right over the top. A scatter of fresh parsley at the end adds a little color and freshness, though honestly it's stunning either way.

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
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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