High Fructose Corn Syrup Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

High Fructose Corn Syrup Free Ginger Braised Cabbage

Cabbage gets a serious glow-up here — seared until deeply golden, then slowly braised in a fragrant mix of coconut aminos, fresh ginger, garlic, and bone broth until every wedge is meltingly tender. The coconut aminos do a lot of heavy lifting, delivering that savory, slightly sweet depth you'd expect from a soy-based sauce but without any of the sweeteners that sneak into so many bottled condiments. Apple cider vinegar brightens everything up, while turmeric adds a warm, earthy undertone that makes the braising liquid genuinely gorgeous. One of the trickier parts of avoiding high fructose corn syrup is navigating sauces and broths — this recipe sidesteps that entirely by building flavor from whole, clean ingredients you can actually read on a label. The oven does the heavy lifting once you've got a good sear on the cut sides, reducing the liquid into a glossy, spoonable glaze that coats each wedge beautifully. Finish with a scatter of fresh parsley and spoon those pan juices generously over the top — it's a side dish that genuinely earns a spot at the center of the table.

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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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