Yeast Free Ginger Braised Cabbage
Cabbage gets a serious glow-up here ā seared until deeply golden, then slow-braised in a fragrant mix of bone broth, coconut aminos, apple cider vinegar, fresh ginger, and turmeric until the wedges are meltingly tender and coated in a glossy, savory glaze. The combination of warm spice and umami-rich liquid transforms a humble vegetable into something genuinely craveable. Because yeast-free eating means steering clear of fermented condiments like soy sauce and traditional broths that can sneak in hidden yeast extracts, this recipe leans on coconut aminos and clean bone broth to deliver that same depth without the worry. Apple cider vinegar adds a bright lift that keeps the dish from feeling heavy, while the turmeric gives everything a beautiful golden hue. Finishing the braise uncovered lets the liquid reduce into a concentrated pan sauce you'll want to spoon over every wedge. Scatter fresh parsley on top for a pop of color and freshness, and you've got a side dish that feels restaurant-worthy with very little fuss.
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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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