Shellfish Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

4.6

(4)

Humble cabbage gets a serious glow-up here, seared until deeply golden and then slow-braised in a fragrant mix of bone broth, coconut aminos, apple cider vinegar, fresh ginger, and turmeric. The result is something silky and rich, with caramelized edges and a glossy, savory-tangy glaze that tastes far more complex than the ingredient list suggests. Every element in this dish is naturally free from shellfish and ocean-derived ingredients, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking. The two-step method of stovetop searing followed by oven braising is what makes this recipe special; you get that beautiful browning and then a low, slow finish that coaxes the cabbage into melt-in-your-mouth tenderness. Coconut aminos bring a deep, umami-forward note without any soy or seafood-based sauces sneaking in. A final few minutes uncovered lets the braising liquid tighten into a glossy pan sauce that you'll want to spoon over everything. Finish with a handful of fresh parsley and serve straight from the pan for a dish that looks genuinely impressive with almost no fuss.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!