Rice Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Cabbage rarely gets to be the star, but this braised version earns every bit of the spotlight. The wedges are seared in coconut oil until deeply golden, then slow-braised in a fragrant mix of bone broth, coconut aminos, apple cider vinegar, fresh ginger, and turmeric — building layers of savory, slightly tangy flavor that feel anything but simple. Every component here is naturally grain-free, so there's no need to swap anything out or second-guess a label. The braising liquid reduces into a glossy, aromatic glaze that you'll want to spoon generously over each wedge before serving. A scatter of fresh parsley at the end adds a bright, herby finish that ties the whole dish together. It works beautifully as a hearty side alongside roasted proteins, or honestly as a low-key main when you want something warming and nourishing without a lot of fuss.

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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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