Mediterranean Diet Friendly Apple-Cinnamon Sauerkraut
Tangy, sweet, and warmly spiced, this braised cabbage dish is the kind of side that quietly steals the show at the dinner table. Shredded green cabbage and tart Granny Smith apple cook down together in a skillet until they're silky, lightly glazed, and fragrant with Ceylon cinnamon, fresh ginger, and turmeric — a combination that feels both comforting and a little unexpected. A splash of apple cider vinegar and a touch of honey balance the whole thing beautifully, giving you that classic sweet-sour depth without any processed ingredients or additives. It fits naturally into a plant-forward, whole-food way of eating because every single ingredient is clean, recognizable, and purposeful. Coconut oil keeps it dairy-free, and the anti-inflammatory spices — turmeric, ginger, cinnamon — are exactly the kind of pantry heroes this style of cooking celebrates. Serve it warm alongside roasted chicken, grilled fish, or a hearty grain bowl, and finish with a scatter of fresh parsley if you want a little brightness on top. It's simple enough for a weeknight but interesting enough to bring to a dinner party without a second thought.
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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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