Hazelnut 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 it's meltingly tender and glazed with its own savory pan juices. 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. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The coconut aminos bring a subtle umami depth without any soy, and the apple cider vinegar cuts through the richness just enough to keep things bright. Fresh parsley scattered over the top at the end adds a little color and a clean, herby finish. This works beautifully as a hearty side alongside roasted proteins, or honestly as a light main when you want something warming but not heavy.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!