Cashew Free Apple-Cinnamon Sauerkraut
Sweet, tangy, and warmly spiced, this skillet sauerkraut is the kind of side dish that makes people stop mid-bite and ask what's in it. Shredded green cabbage and tart Granny Smith apple cook down together with apple cider vinegar, honey, Ceylon cinnamon, ginger, and turmeric until everything is silky, lightly glazed, and deeply fragrant. Coconut oil gives the whole thing a subtle richness, and that final uncovered blast of heat coaxes out just enough golden caramelization on the edges to make it genuinely craveable. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based ingredients — every component is straightforward and easy to verify. It works beautifully alongside roasted pork, grilled chicken, or even a simple grain bowl when you want something a little unexpected. A scatter of fresh parsley at the end brightens the color and adds a clean herbal note that balances all that warm spice.
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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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