Vegan 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 ginger, garlic, turmeric, coconut aminos, and apple cider vinegar. The result is tender, almost silky wedges with a glossy, savory-tangy glaze that tastes far more complex than the ingredient list suggests. One thing worth flagging: the original recipe calls for bone broth, which is not plant-based — swap in a good vegetable broth to keep this dish fully vegan without losing any of that rich, savory depth in the braising liquid. The coconut aminos bring a mellow umami note that plays beautifully against the brightness of the vinegar and the warmth of the fresh ginger. Finishing the wedges uncovered lets the glaze concentrate just enough to coat every layer. A scatter of fresh parsley at the end adds a pop of color and a clean herbal lift that ties everything together. This is the kind of side dish that quietly steals the show at the dinner 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
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
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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