Low Sodium Apple-Cinnamon Sauerkraut

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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½ medium yellow onion, thinly sliced
1 small green cabbage (about 1 ½ lb), cored and thinly shredded
1 large tart apple (such as granny smith), peeled, cored, and thinly sliced
3 tbsp apple cider vinegar
1 tbsp honey
½ tsp ground ceylon cinnamon
½ tsp fresh ginger, finely grated
¼ tsp ground turmeric
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Melt the coconut oil in a large skillet or wide saucepan over medium heat until shimmering.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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