Wheat Free Ginger Braised Cabbage
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 the wedges are meltingly tender and coated in a glossy, savory glaze. The combination of apple cider vinegar and coconut aminos brings a bright, umami-rich depth that makes this feel far more sophisticated than a simple vegetable side. Coconut aminos stand in beautifully for soy sauce without any wheat-based ingredients sneaking in, which is often the hidden culprit in braised and glazed dishes. Every single ingredient here is naturally free from wheat, so there's no label-reading stress or ingredient swapping required. The two-step oven method — covered to braise, then uncovered to concentrate the glaze — is what really sets this apart from a basic sauté. Finished with a scatter of fresh parsley and the pan juices spooned generously over the top, it's the kind of humble vegetable dish that quietly steals the show at the dinner table.
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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.
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