BHA & BHT Free Apple-Cinnamon Sauerkraut
Tangy, warmly spiced, and just a little sweet, this skillet sauerkraut is the kind of side dish that makes people stop and ask what smells so good. Shredded green cabbage and tart Granny Smith apple cook down together in coconut oil until they're tender, lightly glazed, and deeply savory — with apple cider vinegar and honey doing the heavy lifting on that classic sweet-sour balance. Ceylon cinnamon, fresh ginger, and a touch of turmeric round everything out with gentle warmth that feels cozy without being overpowering. For anyone avoiding synthetic preservatives like BHA and BHT, packaged sauerkraut and jarred condiments can be a minefield of hidden additives — this recipe sidesteps all of that by relying entirely on whole, recognizable ingredients. Every component here is clean and straightforward, so you know exactly what's going into the pan. The final step of uncovering the skillet and letting the edges turn golden is worth the extra few minutes — it adds a subtle caramelized depth that takes the whole dish to another level. Finish it with a scatter of fresh parsley and serve it warm alongside just about anything on your 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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