Mediterranean Diet Friendly 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 every wedge is meltingly tender. The two-step oven method ā covered braising followed by a final uncovered blast ā builds a glossy, concentrated glaze that clings to each wedge and makes the whole dish feel far more special than the ingredient list suggests. Ginger and turmeric bring the kind of anti-inflammatory warmth that fits naturally into a plant-forward, whole-food way of eating, while the bone broth adds a quiet richness without any heaviness. Apple cider vinegar cuts through it all with just enough brightness to keep the flavors lively. A scatter of fresh parsley at the end lifts the color and adds a clean, herby finish. This works beautifully as a vegetable-forward main or a bold side alongside grilled fish or roasted chicken ā either way, the pan juices are too good not to spoon generously over the top.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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