Nutmeg Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Braised cabbage gets a serious glow-up here, with wedges seared until deeply golden before being slow-cooked in a fragrant bath of ginger, garlic, turmeric, coconut aminos, and bone broth. The result is silky, caramelized, and packed with savory-sweet depth — the kind of side dish that quietly steals the show. Every single ingredient is naturally free from nutmeg, so there's no need to audit a spice blend or second-guess a store-bought sauce. The coconut aminos bring a gentle umami richness, while the apple cider vinegar cuts through with just enough brightness to keep things lively. Searing the cabbage first is the move — those golden cut faces hold up beautifully through the braise and soak up all that glossy, reduced pan liquid. A final few minutes uncovered in the oven concentrates everything into a light glaze that coats each wedge perfectly. Finish with a scatter of fresh parsley and spoon those pan juices generously over the top before serving.

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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.

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