Pork Free 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 and then slow-braised in a fragrant mix of bone broth, coconut aminos, apple cider vinegar, fresh ginger, and turmeric. The result is silky, caramelized wedges with a glossy, savory-tangy glaze that tastes far more complex than the ingredient list suggests. Every component in this dish is naturally free of pork and pork-derived products, so there's no label-reading stress — just clean, confident cooking from start to finish. The two-stage oven finish first builds tenderness, then concentrates the braising liquid into something almost sauce-like, which you spoon right back over the wedges before serving. A scatter of fresh parsley at the end adds a little brightness and color, though the dish is honestly stunning without it. This is the kind of vegetable side that converts skeptics — the kind of thing people ask for the recipe on after the first bite.

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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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