Legume Free Apple-Cinnamon Sauerkraut

Total time45 min

Prep time15 min

Cook time30 min

4.5

(12)

Sweet, tangy, and warmly spiced, this braised cabbage dish is the kind of side that makes people ask for the recipe before they've even finished their plate. Shredded green cabbage and tart Granny Smith apple cook down together in a skillet until silky and lightly glazed, with apple cider vinegar and honey creating a balance that's bright without being sharp. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in a gentle warmth that feels cozy and a little unexpected all at once. The whole thing comes together in one pan with coconut oil as the base, so cleanup is minimal and the flavors stay clean and focused. For anyone navigating legume-free eating, this dish is naturally in the clear — every ingredient here is a whole food with nothing hidden to second-guess. It works beautifully alongside roasted pork or chicken, but honestly holds its own as a standalone vegetable dish too. A scatter of fresh parsley at the end adds a pop of color and a little herbal lift that ties everything together.

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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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