Oats Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Cabbage gets a serious glow-up here — seared until deeply golden, then slow-braised in a fragrant mix of bone broth, coconut aminos, apple cider vinegar, fresh ginger, and turmeric until every wedge is meltingly tender and coated in a glossy, savory-sweet glaze. The technique is simple but the results feel genuinely restaurant-worthy. Every single ingredient in this dish is naturally free from oats and oat derivatives, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. The coconut aminos bring a rich umami depth that plays beautifully against the brightness of the ginger and vinegar, while the turmeric adds a warm, earthy undertone and a gorgeous golden hue. A final few minutes uncovered in the oven concentrates the braising liquid into something almost sauce-like, making those pan juices worth every drop spooned over the top. Finish with a scatter of fresh parsley if you like a little color and freshness, and you've got a side dish that's bold enough to steal the show.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!