Mushroom Free Ginger Braised Cabbage
Cabbage gets a serious glow-up here ā seared until deeply golden, then slow-braised in a fragrant mix of ginger, garlic, turmeric, coconut aminos, and bone broth until it's meltingly tender and glazed with its own concentrated pan juices. The two-step sear-then-braise method is what makes this dish so satisfying, building caramelized edges before the oven does its low-and-slow magic. Every ingredient in this recipe is naturally free from fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out. The coconut aminos bring a savory depth that plays beautifully against the brightness of apple cider vinegar, while fresh ginger keeps the whole thing lively and a little warming. It works just as well as a bold weeknight side as it does anchoring a larger spread. Finish it with a scatter of fresh parsley and a generous spoonful of those glossy pan juices, and even the most skeptical cabbage eaters will be going back for seconds.
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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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