Seed Oil 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. Every ingredient in this dish is cooked in coconut oil, which means there's no canola, soybean, sunflower, or any other refined vegetable oil anywhere in the pan. That's genuinely hard to find in a braised dish that still delivers this much depth and savory complexity. The coconut aminos bring a subtle umami sweetness, the apple cider vinegar adds a bright lift, and the ginger and turmeric give the whole thing a warm, slightly earthy backbone that makes it feel like serious comfort food. Searing the wedges cut-side down before braising is the move — it builds a caramelized crust that holds up beautifully through the oven time and soaks up all that reduced braising liquid. Finish with a scatter of fresh parsley and a spoonful of the glossy pan juices, and this humble vegetable becomes something you'll genuinely look forward to making again.

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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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