Macadamia Free Apple-Cinnamon Sauerkraut
Sweet, tangy, and warmly spiced, this skillet sauerkraut is the kind of side dish that makes people stop mid-bite and ask what's in it. Shredded green cabbage and tart Granny Smith apple cook down together in coconut oil until they're silky and lightly glazed, with apple cider vinegar and honey striking that perfect sweet-sour balance. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in a gentle warmth that feels cozy without being overpowering. The whole thing comes together in one pan, which means less cleanup and more time enjoying the results. Every ingredient here is naturally free from tree nut concerns — no swapping, no substituting, no label-checking required. It pairs beautifully with roasted pork, grilled chicken, or honestly just a crusty piece of bread to soak up the pan juices. A scatter of fresh parsley at the end keeps it bright and pulls the whole dish together.
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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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