Artificial Flavors Free Apple-Cinnamon Sauerkraut
Tangy, warming, and just a little sweet, this skillet sauerkraut is the kind of side dish that makes people stop and ask what you're cooking. Shredded green cabbage and tart Granny Smith apple slow-cook together until they're silky and lightly glazed, with apple cider vinegar and honey giving the whole thing a beautifully balanced bite. Ground Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in warmth and depth without a single synthetic shortcut — every flavor here comes straight from a real, recognizable ingredient. That matters more than it might seem, because so many packaged or jarred versions of dishes like this sneak in artificial flavoring agents that are hard to spot on a label. Cooking it yourself in one skillet means you stay in complete control of what goes into the pot. The final step — uncovering the pan and letting the edges turn golden — is what takes it from good to genuinely craveable. Finish with a scatter of fresh parsley if you have it, and serve it warm alongside pork, chicken, or honestly just a good piece of crusty bread.
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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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