Lupin Free Ginger Braised Cabbage
Humble cabbage gets a serious glow-up here, seared until deeply golden and then slow-braised in a fragrant mix of ginger, garlic, turmeric, coconut aminos, and bone broth until meltingly tender. The two-stage cooking process ā stovetop sear followed by a covered oven braise ā builds layers of flavor that feel far more complex than the short ingredient list suggests. Coconut aminos stand in for soy-based sauces, keeping the whole dish naturally free from legume-derived additives that can sneak into pantry staples and catch people off guard. A splash of apple cider vinegar brightens the braising liquid and balances the earthy warmth of the turmeric, while the final uncovered blast in the oven concentrates everything into a glossy, savory glaze. Every ingredient here is straightforward and easy to verify, which makes shopping and prep genuinely stress-free. Finish with a scatter of fresh parsley and a generous spoonful of those pan juices, and you have a side dish that looks impressive enough for a dinner party but is honestly simple enough for a weeknight.
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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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