Red Meat Allergy Friendly Ginger Braised Cabbage
Cabbage gets a serious glow-up here ā seared until deeply golden, then slowly braised in a fragrant mix of ginger, garlic, turmeric, coconut aminos, and apple cider vinegar until each wedge is meltingly tender. The bone broth forms the backbone of a glossy, savory pan sauce that gets spooned right back over the top before serving. Because the whole dish is built around vegetables and a poultry- or pork-based broth rather than any red meat, it's a naturally safe and satisfying option when beef or lamb are off the table. The coconut aminos add a subtle umami depth that makes this feel far more indulgent than a simple vegetable side has any right to be. Finishing the braise uncovered concentrates the glaze just enough to coat every layer of cabbage with bold, warming flavor. Scatter over some fresh parsley if you have it ā it brightens the whole plate and makes it look like something straight out of a restaurant kitchen.
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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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