Caffeine Free Apple-Cinnamon Sauerkraut
This skillet side is a warm, fragrant twist on a classic — tender shredded cabbage and tart Granny Smith apple slow-cooked together until they melt into something almost jammy and deeply savory-sweet. Coconut oil, honey, apple cider vinegar, and a blend of Ceylon cinnamon, fresh ginger, and turmeric do all the heavy lifting, building layers of flavor without a single ingredient that would raise a caffeine flag. Every component here is naturally free of coffee, tea, cocoa, and the other usual suspects, so you can cook and eat with total confidence. The technique is straightforward — a gentle braise under a lid followed by a quick uncovered blast of heat to get those gorgeous golden edges on the cabbage. That final caramelized finish is what takes it from simple weeknight side to something you'd genuinely want to serve at a dinner party. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it smells.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!