Nitrate & Nitrite 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 just a little tangy from a splash of apple cider vinegar, with layers of flavor that feel far more complex than the ingredient list suggests. For anyone navigating preserved meats, cured foods, or packaged sauces that often sneak in unwanted additives, this recipe is a breath of fresh air ā every single ingredient is whole and clean. Coconut aminos stand in beautifully for soy sauce, delivering that deep umami hit without any of the additives found in conventional condiments. The braising method does all the heavy lifting, coaxing the cabbage from sturdy and raw to silky and caramelized with minimal fuss. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. This one works equally well as a standout side or a light main alongside a simple grain.
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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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