Paleo Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Humble 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, ginger, and turmeric until meltingly tender. The two-stage cooking process is what makes this dish so special: that initial hard sear builds rich, caramelized flavor before the oven does its low-and-slow magic. Coconut aminos stand in for soy sauce seamlessly, delivering that savory, slightly sweet depth without any grains or legumes in sight. Bone broth keeps everything grain-free and adds a subtle richness to the braising liquid that reduces into a glossy, spoonable glaze. Every ingredient here is clean and whole-food, so there's no label-reading required — just real, nourishing stuff from start to finish. It works beautifully as a hearty side alongside roasted meat, or honestly as a satisfying main when you want something warming and vegetable-forward. A scatter of fresh parsley at the end brightens the whole pan and makes it look as good as it tastes.

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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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