Chicken 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 in coconut oil until they're silky and lightly caramelized, with apple cider vinegar and honey creating a glaze that's equal parts bright and mellow. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in gentle warmth without overpowering the natural sweetness of the apple. The whole thing comes together in a single skillet, which means minimal cleanup and maximum flavor payoff. This is a completely plant-forward dish — no poultry, no meat, no broth — so every ingredient is right there in the pan doing honest work. It pairs beautifully with roasted root vegetables, grain bowls, or even a simple fried egg if your diet allows. A scatter of fresh parsley at the end keeps it feeling bright and a little fancy without any extra effort.
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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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