Gut Friendly Ginger Braised Cabbage
Cabbage gets a serious glow-up here ā seared until deeply golden, then slow-braised in a fragrant mix of bone broth, coconut aminos, apple cider vinegar, fresh ginger, and turmeric until it's meltingly tender and glazed with all that savory pan juice. Every single ingredient in this dish is chosen with digestive wellness in mind. Bone broth brings collagen and gut-supportive minerals, while ginger and turmeric are longtime favorites for soothing inflammation and supporting healthy digestion. Coconut aminos stand in for soy sauce, keeping things clean and free from common irritants, and apple cider vinegar adds a gentle tang that also supports stomach acid balance. The technique matters too ā braising breaks down the cabbage's tough fibers so it's far easier on the gut than raw or quickly cooked versions. Finished with a scatter of fresh parsley and a generous spoonful of the reduced braising liquid, this is the kind of simple, nourishing weeknight dish that makes eating for your gut feel genuinely indulgent.
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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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