Brazil Nut Free Apple-Cinnamon Sauerkraut
This sweet-and-tangy skillet side is the kind of dish that makes you rethink everything you thought you knew about cabbage. Shredded green cabbage and tart Granny Smith apple cook down together in coconut oil until they're silky, lightly caramelized, and absolutely fragrant. Apple cider vinegar and honey give it that classic sweet-sour balance, while Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in warmth and depth that feels genuinely special. The whole thing comes together in one pan, which means less cleanup and more time enjoying the results. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, whole, and easy to verify at the store. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. Serve it alongside roasted pork, grilled 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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