Gelatin Free Apple-Cinnamon Sauerkraut
Tangy, warmly spiced, 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 adding brightness and honey rounding out the edges. Ceylon cinnamon, fresh ginger, and a touch of turmeric give the whole thing a gentle, aromatic depth that feels cozy without being heavy. Coconut oil ties it all together and helps the cabbage edges turn just golden before serving. For anyone navigating gelatin-free eating, this recipe is naturally in the clear — every ingredient is whole and plant-based, with zero hidden additives or thickeners to second-guess. No packets, no processed shortcuts, just real produce and pantry staples doing all the work. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that makes the dish look as good as it tastes. Serve it warm alongside roasted meats, grain bowls, or anything that could use a bright, tangy counterpoint.
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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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