Chestnut Free Apple-Cinnamon Sauerkraut
Tangy, warmly spiced, and just a little sweet, 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 in coconut oil until they're silky and lightly glazed, with apple cider vinegar and honey striking that perfect sweet-sour balance. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in a gentle warmth that makes the whole dish feel cozy without being heavy. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is a straightforward pantry staple or fresh produce pick, so there's no label-reading anxiety involved. The technique is simple: build flavor in one pan, let the cabbage braise low and slow, then crank the heat briefly to get those gorgeous golden edges. A scatter of fresh parsley at the end adds a bright, herby finish that ties everything together. It works beautifully alongside roasted pork, grilled chicken, or honestly just a thick slice 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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