Soy Free Ginger Braised Cabbage
Cabbage gets a serious glow-up here ā seared until deeply golden, then slow-braised in a fragrant mix of ginger, garlic, turmeric, and bone broth until it's meltingly tender and glossy with a concentrated pan glaze. The real trick is coconut aminos, which deliver that savory, umami-rich depth you'd normally expect from soy sauce ā without any soy in sight. For anyone navigating soy sensitivities, that swap is a genuine lifesaver, especially in braised dishes where the sauce is the whole point. Apple cider vinegar adds a bright lift that keeps the richness in check, and the turmeric gives everything a warm, golden hue that looks stunning on the plate. A final few minutes uncovered in the oven tightens the glaze just enough to make each wedge look like it came out of a restaurant kitchen. Scatter some fresh parsley over the top and spoon those pan juices generously ā this is the kind of humble vegetable dish that quietly steals the show at the dinner table.
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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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