High Fructose Corn Syrup Free Apple-Cinnamon Sauerkraut
Tangy, warmly spiced, and just a little sweet, this skillet sauerkraut is the kind of side dish that quietly steals the show at the dinner table. Shredded green cabbage and tart Granny Smith apple cook down together until tender and lightly glazed, with apple cider vinegar providing that classic sour punch without a drop of processed sweetener in sight. A tablespoon of honey does all the sweetening here — simple, real, and completely free of the corn-derived syrups that sneak into so many bottled condiments and packaged kraut products. Ceylon cinnamon, fresh ginger, and a hint of turmeric layer in a gentle warmth that makes the whole dish feel a little unexpected and a lot more interesting than your average cabbage preparation. Coconut oil and a slow covered braise let everything meld together beautifully before a final uncovered blast of heat crisps up the edges just enough. It's a genuinely satisfying way to get your fermented-style flavors from scratch, knowing exactly what went into the pan. Finish it with a scatter of fresh parsley and serve it warm alongside pork, sausages, or honestly just about anything that could use a bright, savory-sweet companion.
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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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