Gut Friendly Apple-Cinnamon Sauerkraut
Warm, lightly glazed, and fragrant with spice, this skillet dish is the kind of side that makes people stop and ask what you're cooking. Tart Granny Smith apple and shredded green cabbage are cooked down together until silky and tender, then finished with a touch of honey and apple cider vinegar that gives the whole thing a beautifully balanced sweet-tangy depth. Ceylon cinnamon, fresh ginger, and turmeric layer in gentle warmth without overwhelming the dish, and those three ingredients are also exactly why this recipe earns its place on a gut-friendly table. Coconut oil keeps things clean and dairy-free, while the apple cider vinegar supports the kind of digestive-friendly cooking that can be surprisingly hard to find in a satisfying, craveable side dish. The final few minutes uncovered let the edges caramelize just enough to add a little golden bite to every forkful. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes. Serve it alongside roasted chicken, pork, or honestly just eat it straight from the pan — no judgment here.
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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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