Gluten Free Apple-Cinnamon Sauerkraut
This skillet side is a beautiful collision of sweet, tangy, and warmly spiced — tender shredded cabbage and soft Granny Smith apple slices glazed with apple cider vinegar, honey, Ceylon cinnamon, fresh ginger, and a hint of turmeric. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-scanning required — just straightforward, wholesome cooking from start to finish. The coconut oil gives everything a subtle richness as it all comes together in one pan, and that final uncovered blast of heat creates lightly golden, caramelized edges that take the whole dish to another level. It's the kind of recipe that makes cabbage genuinely exciting, which is not something you get to say very often. Serve it warm alongside roasted pork, grilled chicken, or even a hearty grain bowl for a side dish that punches well above its weight. A scatter of fresh parsley at the end brightens the whole thing up and makes it look as good as it tastes.
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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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