MSG Free Ginger Braised Cabbage
Cabbage gets a serious glow-up here ā seared until deeply golden, then slow-braised in a fragrant mix of fresh ginger, garlic, turmeric, coconut aminos, and bone broth until it's meltingly tender and glazed with its own reduced pan juices. The result is rich, savory, and a little earthy in the best possible way. One of the trickier parts of avoiding added glutamates is navigating soy sauce and store-bought broths, which are notorious for sneaking them in ā this recipe sidesteps that entirely by leaning on coconut aminos and a clean bone broth instead. Apple cider vinegar adds just enough brightness to balance the warmth of the ginger and turmeric, and the whole thing comes together in a single oven-safe pan. That final uncovered blast in the oven concentrates the braising liquid into a glossy, flavor-packed glaze that coats every wedge beautifully. A scatter of fresh parsley over the top keeps it feeling light and vibrant. It's the kind of humble vegetable dish that genuinely surprises people at the table.
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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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