Peanut 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 ginger, garlic, turmeric, coconut aminos, and bone broth until it's meltingly tender and glazed with its own rich pan juices. The combination of apple cider vinegar and coconut aminos gives the braising liquid a savory-tangy depth that makes every wedge taste like it came from a restaurant kitchen. Every single ingredient in this dish is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved. Coconut oil stands in as the cooking fat, and coconut aminos bring that umami punch without any of the cross-contamination concerns that can come with some bottled sauces. The two-step cooking method — stovetop sear followed by a covered oven braise — is what makes this dish special, building layers of caramelized flavor before the oven does the slow, gentle work. A final few minutes uncovered concentrates the glaze just enough to coat each wedge beautifully. Finish with a scatter of fresh parsley and a spoonful of those pan juices, and you've got a side dish that's as stunning to look at as it is to eat.

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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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