Breastfeeding Friendly Apple-Cinnamon Sauerkraut
This warm, skillet-braised side brings together shredded green cabbage, tart Granny Smith apple, and a fragrant blend of Ceylon cinnamon, fresh ginger, and turmeric for something that feels both nourishing and genuinely craveable. The honey and apple cider vinegar create a light glaze that coats every strand of cabbage, balancing sweet and tangy in a way that makes it hard to stop eating straight from the pan. Cabbage is a fantastic vegetable to lean on when you're nursing, and pairing it with anti-inflammatory ginger and turmeric means this dish is doing quiet, good work while tasting like a treat. The coconut oil adds a subtle richness that helps everything come together without feeling heavy. It comes together in a single skillet with straightforward steps — soften, braise, and let the liquid reduce until the edges turn golden — so it's genuinely doable even on the kind of tired, fragmented schedule that comes with a new baby. A scatter of fresh parsley at the end brightens the whole thing up and makes it look far more impressive than the effort required. Serve it alongside roasted chicken, pork, or honestly just a fried egg and call it a complete, satisfying meal.
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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)
Can be omittedflat-leaf parsley
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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