Turkey 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. This is the kind of dish that makes people ask what's in it, because braised cabbage this good feels like a secret. Every component — from the coconut oil used for searing to the garlic bloomed in the pan — is completely free of poultry, making it a confident, satisfying centerpiece or side without any substitutions needed. The bone broth deepens the braising liquid into something almost velvety, and that final uncovered stint in the oven concentrates everything into a light glaze that clings to each wedge. A scatter of fresh parsley at the end keeps it bright and a little fresh against all that warmth. Whether you're building a full spread or just want one knockout vegetable dish, this one delivers.

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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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