Gelatin 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 combination of apple cider vinegar and coconut aminos gives the braising liquid a bright, umami-rich depth that makes the whole dish taste far more complex than the ingredient list suggests. Every component in this recipe is naturally free of animal-derived setting agents, so there's nothing to second-guess — just straightforward, wholesome ingredients doing all the work. The two-step oven method, first covered to braise, then uncovered to concentrate the glaze, is what takes this from simple weeknight side to something genuinely impressive. A scatter of fresh parsley at the end adds a pop of color and a little freshness to balance the warm, earthy spices. Serve the wedges with plenty of those pan juices spooned over the top and watch even the most skeptical cabbage eaters come back for seconds.

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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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