Citric Acid Free Apple-Cinnamon Sauerkraut
Tangy, warming, and just a little sweet, this skillet sauerkraut is the kind of side dish that makes a simple weeknight dinner feel genuinely special. Shredded green cabbage and tart Granny Smith apple cook down together in coconut oil until they're silky and lightly caramelized, picking up warmth from Ceylon cinnamon, fresh ginger, and a touch of turmeric along the way. Apple cider vinegar and honey bring that classic sweet-sour balance without relying on any citrus — no lemon juice, no orange zest, nothing that would be a problem for anyone avoiding citric acid in their food. That's actually harder to pull off than it sounds, since so many braised cabbage recipes lean on citrus as their main acid, but the vinegar here does all the heavy lifting beautifully. Everything comes together in one pan, and the final few minutes uncovered let the edges of the cabbage turn just golden enough to add a little texture. A scatter of fresh parsley at the end keeps it bright and fresh-looking on the plate. Serve it alongside roasted meat, grain bowls, or honestly just a fried egg — it holds its own no matter what.
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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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