Pregnancy Friendly Ginger Braised Cabbage
Tender, deeply savory, and built on a short list of wholesome ingredients, this braised cabbage dish is the kind of comfort food that actually loves you back. Cabbage is a fantastic source of folate and vitamin C, making it a smart choice when you're paying closer attention to what goes on your plate. Fresh ginger and turmeric bring gentle warmth and anti-inflammatory properties without any of the ingredients you might be side-eyeing right now, and the bone broth adds a rich, nourishing depth to the braising liquid. Coconut aminos stand in for soy sauce here, keeping things clean and free from additives that can feel like question marks during pregnancy. The technique is straightforward ā sear the wedges until caramelized, then let the oven do the slow, gentle work of making them melt-tender all the way through the core. What comes out is something that looks impressive but asks very little of you, which is exactly the kind of cooking that makes sense when energy is precious. A spoonful of those glossy pan juices over the top and a scatter of fresh parsley, and dinner is genuinely done.
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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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