Paraben 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 every wedge is meltingly tender and glazed with rich, savory pan juices. The combination of coconut oil and coconut aminos keeps the ingredient list clean and free from the synthetic preservatives and additives that sneak into so many conventional condiments and cooking fats. Apple cider vinegar adds a bright lift that balances the earthiness of the turmeric, while the braising liquid reduces into something you'll genuinely want to spoon over everything on the plate. Parabens are commonly used as preservatives in processed foods and packaged sauces, so building a dish from whole, recognizable ingredients like fresh ginger root and garlic is one of the most straightforward ways to sidestep them entirely. This is the kind of side dish that makes people rethink cabbage ā it's deeply flavored, a little caramelized at the edges, and surprisingly elegant for how little effort it takes. Scatter some fresh parsley over the top before serving and it looks like something you'd order at a restaurant.
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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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