AIP Friendly Lemon Braised Cabbage
Humble cabbage gets a serious glow-up here — seared until deeply golden, then slowly braised in bone broth with fresh lemon, turmeric, ginger, and thyme until every wedge turns silky and tender all the way through. The combination of bright citrus and warming spices makes the whole dish feel far more special than the short ingredient list suggests. For anyone navigating the autoimmune protocol, finding recipes that are genuinely satisfying — not just technically compliant — can feel like a constant uphill battle, and this one clears that bar with ease. Every ingredient is clean and straightforward: olive oil, garlic, fresh herbs, and spices that are all protocol-friendly without any substitutions or workarounds required. The braising liquid reduces into a glossy, savory pan sauce that you'll want to spoon over every wedge before serving. It makes four servings and comes together in a single oven-safe skillet, which means minimal cleanup and maximum flavor. Scatter a little fresh parsley on top and bring the whole pan straight to the table.
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Learn more →Ingredients
4 servings
- 1 medium head green cabbage (about 2 lb), outer leaves removed
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 cup bone broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 4 sprigs fresh thyme
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Cut the cabbage through the core into 6 to 8 wedges, keeping the core intact on each wedge so the leaves hold together.
- 2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet or braiser over medium-high heat until shimmering. Add the cabbage wedges cut-side down in a single layer, working in batches if needed, and sear undisturbed for 3 to 4 minutes until the cut face is deep golden brown. Flip and sear the second cut side for 2 to 3 minutes until golden, then transfer the seared wedges to a plate.
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