Beef Free Apple-Cinnamon Sauerkraut
This skillet side is a beautiful tangle of tender cabbage and soft apple slices, warmed through with Ceylon cinnamon, fresh ginger, and a hint of turmeric for a flavor that feels both comforting and a little unexpected. Coconut oil and a splash of apple cider vinegar give the whole dish a subtle brightness, while a drizzle of honey pulls everything into a lightly glazed, savory-sweet finish. Every single ingredient here comes from the produce aisle, the spice rack, or your pantry — no meat, no broth, no hidden animal-based additives to second-guess. The technique is straightforward: you build flavor in layers, let the cabbage slowly braise until it's silky and golden at the edges, then finish it uncovered so the liquid cooks down into a glossy coating rather than a soggy mess. It's the kind of dish that makes a humble head of cabbage feel genuinely special. Serve it warm alongside roasted vegetables, grain bowls, or anything that could use a tangy, aromatic counterpoint on the plate.
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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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