Lactose Free Ginger Braised Cabbage
Cabbage rarely gets the spotlight it deserves, but braising it low and slow transforms those humble wedges into something genuinely impressive ā tender at the core, caramelized at the edges, and soaked through with a savory, aromatic glaze. The combination of fresh ginger, garlic, and turmeric builds a warm, deeply fragrant base, while coconut aminos and apple cider vinegar add a sweet-tangy depth that makes the braising liquid almost too good to leave in the pan. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing ā it just works as written. Coconut oil handles the searing beautifully, giving each wedge a gorgeous golden crust before the bone broth does its slow, gentle magic in the oven. The result is a side dish that feels restaurant-worthy but comes together in a single oven-safe skillet. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together.
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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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