Macadamia Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

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. The result is meltingly tender wedges coated in a glossy, savory-tangy glaze that tastes far more complex than the short ingredient list suggests. Every component in this dish is naturally free from tree nuts of any kind — no swaps needed, no label-checking required. The two-step cooking method, stovetop sear followed by a covered oven braise, is what makes the difference between limp cabbage and something genuinely craveable. Apple cider vinegar cuts through the richness of the coconut oil and broth, keeping the flavors bright and balanced. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. This one works just as well as a weeknight side as it does anchoring a more elaborate spread.

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!