Eggless Apple-Cinnamon Sauerkraut
This sweet-savory skillet dish is the kind of side that makes people stop mid-bite and ask what's in it. Shredded green cabbage and tart Granny Smith apple cook down together until tender and lightly glazed, with apple cider vinegar and honey creating a tangy-sweet balance that feels almost like a warm autumn condiment. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in gentle warmth and depth without overwhelming the natural brightness of the apple and cabbage. Everything comes together in a single pan with coconut oil and a handful of pantry staples — no eggs, no hidden binders, nothing that needs a second look at the label. For anyone navigating egg-free cooking, it's genuinely refreshing to find a recipe this satisfying that never needed eggs in the first place. Serve it warm alongside roasted pork, grilled chicken, or even a hearty grain bowl, and finish with a scatter of fresh parsley if you want a little color on the plate.
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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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