Citrus Free Apple-Cinnamon Sauerkraut
Tangy, warming, and just a little sweet, this braised cabbage dish is the kind of side that quietly steals the show at the dinner table. Shredded green cabbage and tart Granny Smith apple cook down together in a skillet until tender and lightly glazed, with apple cider vinegar and honey giving the whole thing a beautifully balanced sweet-sour depth. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in gentle warmth without any heat, making it approachable for just about everyone at the table. For anyone navigating a citrus-free lifestyle, vinegar-based dishes can sometimes be a minefield — many store-bought slaws and pickled sides sneak in lemon or orange juice as a brightener — but this recipe relies entirely on apple cider vinegar and honey for its tang and sweetness, so you can dig in without second-guessing the label. Everything comes together in one pan, and that final uncovered blast of heat caramelizes the edges of the cabbage just enough to add a little golden complexity. A scatter of fresh parsley at the end lifts the whole dish and makes it look as good as it tastes. Serve it alongside roasted pork, grilled chicken, 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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