Xanthan Gum Free Ginger Braised Cabbage

Total time50 min

Prep time10 min

Cook time40 min

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, ginger, and turmeric. The result is silky, caramelized wedges bathed in a glossy, savory-tangy glaze that tastes far more complex than the short ingredient list suggests. Every component in this dish is naturally free of thickeners and binders — no hidden additives to stress over, just whole, clean ingredients doing all the heavy lifting. The sear is the secret weapon: those browned cut faces lock in flavor before the oven does its slow, gentle work, coaxing the cabbage into something almost buttery at the core. Coconut aminos bring a mellow umami depth without soy, while fresh ginger and turmeric give the braising liquid a warm, aromatic backbone that makes the whole kitchen smell incredible. A final few minutes uncovered concentrates the pan juices into a light glaze you'll want to spoon over everything on the plate. Finish with a scatter of fresh parsley and serve it straight from the pan — this one is as impressive as it is unfussy.

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Ingredients

4 servings

1 medium head green cabbage (about 2 lb), cut through the core into 8 wedges
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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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