Barley Free Apple-Cinnamon Sauerkraut
Tangy, warmly spiced, and just a little sweet, 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 that classic sweet-sour balance. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in a gentle warmth that makes this feel far more interesting than your average braised cabbage. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients — every component is a whole food you can easily verify at a glance. There are no hidden fillers or fermented grain products to worry about, just straightforward pantry staples doing delicious work. The final few minutes uncovered let the edges caramelize slightly, which adds a subtle depth that makes the dish feel almost restaurant-worthy. Finish it with a scatter of fresh parsley and serve it warm alongside roasted meats, sausages, or even a simple fried egg.
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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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