Legume 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 the wedges are meltingly tender and glazed with their own rich pan juices. The combination of apple cider vinegar and coconut aminos gives the braising liquid a savory-tangy depth that tastes far more complex than the ingredient list suggests. For anyone navigating a legume-free lifestyle, this dish is a natural fit — every single ingredient is clean and straightforward, with no soy sauce, no bean-based sauces, and nothing hidden to trip you up. Coconut aminos does all the umami heavy lifting without any of the legume concerns that come with traditional soy-based condiments. The two-step cooking method — stovetop sear followed by a covered oven braise — is what makes this recipe genuinely special, building caramelized flavor first and then coaxing out silky, fork-tender texture. Finish with a scatter of fresh parsley and a generous spoonful of those glossy pan juices, and you have a side dish that looks and tastes like it came from a proper restaurant kitchen.

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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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