Hazelnut Free Apple-Cinnamon Sauerkraut
This warm, skillet-braised sauerkraut is the kind of side dish that makes people stop mid-bite and ask what's in it. Tart Granny Smith apple melts into tender shredded cabbage, while Ceylon cinnamon, fresh ginger, and a touch of turmeric give the whole thing a gently spiced, golden depth that feels almost autumnal. A splash of apple cider vinegar and a drizzle of honey balance sweet and tangy in a way that's genuinely hard to stop eating. Everything comes together in one pan with coconut oil and a low, slow simmer — no complicated technique, just good layering of flavor. For anyone navigating tree-nut allergies, this recipe is naturally free of any nut-based oils or ingredients, so there's no label-scanning or substitution stress involved. It works beautifully alongside roasted pork or chicken, but honestly holds its own as a vegetable main with a thick slice of crusty bread. Finish it with a scatter of fresh parsley and serve it warm straight from the skillet.
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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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