Seeds 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 slowly braised in a fragrant mix of ginger, garlic, turmeric, coconut aminos, and bone broth until it's meltingly tender and coated in a glossy, savory glaze. The combination of apple cider vinegar and coconut aminos gives the braising liquid a bright, umami-rich depth that makes the whole dish taste far more complex than the ingredient list suggests. Every component in this recipe is naturally free from seeds and seed-derived ingredients, so there's no need to scrutinize labels or swap anything out — it just works as written. Searing the wedges cut-side down before they go into the oven is the move that builds real caramelized flavor, and that fond scraped up from the pan becomes the backbone of the sauce. Finishing uncovered for a few extra minutes concentrates the glaze beautifully, so each wedge comes out lacquered and fragrant. A scatter of fresh parsley at the end adds a pop of color and freshness that ties everything together. This is the kind of humble vegetable dish that genuinely surprises people at the table.

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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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