Capsaicin Free Apple-Cinnamon Sauerkraut
Tangy, sweet, and warmly spiced, this skillet sauerkraut is the kind of side dish that quietly steals the show at the dinner table. Shredded green cabbage and tart Granny Smith apple cook down together until tender and lightly glazed, with apple cider vinegar and honey giving the whole thing a beautifully balanced sweet-sour depth. Ground Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in gentle warmth without a trace of heat — making this a genuinely satisfying option for anyone who needs to avoid capsaicin entirely. So many bold, flavorful recipes rely on chili, pepper flakes, or hot sauce to deliver excitement, but this one proves you don't need any of that to build serious complexity. The coconut oil adds a subtle richness, and the final few minutes uncovered in the pan coax out those golden, caramelized edges that make every bite a little irresistible. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes. Serve it warm alongside roasted meats, grain bowls, or anything that could use a vibrant, aromatic companion.
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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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