Black Pepper Free Apple-Cinnamon Sauerkraut
Tangy, sweet, and warmly spiced, this skillet sauerkraut is the kind of side dish that makes people stop mid-bite and ask what's in it. Shredded green cabbage and tart Granny Smith apple cook down together with apple cider vinegar, honey, Ceylon cinnamon, ginger, and turmeric until everything is glossy, tender, and deeply fragrant. The result is somewhere between a braised slaw and a chutney — bright from the vinegar, mellow from the honey, and layered with gentle warmth from the spices. For anyone avoiding black pepper, this recipe is a genuinely satisfying find, because so many braised cabbage dishes lean on it heavily as a backbone flavor. Here, the ginger and turmeric do all that work instead, giving the dish real depth without a single grind of pepper in sight. A finishing scatter of fresh parsley lifts everything just before serving, making it as pretty as it is delicious. It pairs beautifully with roasted meats, grain bowls, or honestly just eaten straight from the pan.
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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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