Almond Free Apple-Cinnamon Sauerkraut
Tangy, warming, and just a little unexpected, this skillet sauerkraut is the kind of side dish that quietly steals the show at the dinner table. Shredded green cabbage and tart Granny Smith apple cook down together in coconut oil until tender and lightly glazed, with apple cider vinegar and honey giving the whole thing a sweet-sour depth that feels almost effortless. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in gentle warmth and color without overpowering the bright, fruity notes from the apple. The good news for anyone avoiding tree nuts is that this recipe is built entirely from produce, pantry staples, and coconut oil — no almond flour, almond extract, or hidden nut-based ingredients anywhere in sight. That matters more than you might think, since spice blends and specialty condiments can sometimes sneak in unexpected allergens. Here, every ingredient is straightforward and easy to verify at a glance. Finish it with a scatter of fresh parsley and serve it warm alongside roasted meats, grain bowls, or anything that could use a punchy, aromatic lift.
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 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
- 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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