Gluten Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Humble cabbage gets a serious glow-up here, seared until deeply golden and then slow-braised in a fragrant mix of bone broth, coconut aminos, apple cider vinegar, ginger, and turmeric. The result is silky, caramelized wedges swimming in a glossy, savory-tangy glaze that tastes far more complex than the ingredient list suggests. Coconut aminos step in beautifully where soy sauce would normally appear, delivering that rich umami depth without any wheat or gluten concerns — no label-scanning required. The braising liquid reduces into something almost sauce-like, so every bite of tender cabbage is coated in warm, gingery goodness. It works equally well as a bold side dish or a light main when you want something nourishing but not heavy. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together.

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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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