Carrageenan Free Apple-Cinnamon Sauerkraut
Tangy, warming, and just a little sweet, this skillet sauerkraut is the kind of side dish that makes people stop and ask what's in it. Shredded green cabbage and tart Granny Smith apple cook down together with apple cider vinegar, honey, Ceylon cinnamon, and a touch of fresh ginger until everything is silky, lightly glazed, and deeply fragrant. The turmeric adds a subtle earthiness and a gorgeous golden hue without overpowering the bright apple-vinegar balance. Carrageenan — a thickener and stabilizer that sneaks into a surprising number of packaged foods — has no place here, because every single ingredient is whole and straightforward. Coconut oil gets the onions going, and from there the recipe basically builds itself in one pan. A final blast of heat caramelizes the edges just enough to give you those little golden bits that make the whole thing irresistible. Finish it with a scatter of fresh parsley if you like, and serve it warm alongside pork, sausages, 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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