MSG Free Apple-Cinnamon Sauerkraut
Tangy, warmly spiced, and just a little sweet, this skillet cabbage dish is the kind of side that makes people ask what's in it. Shredded green cabbage and tart Granny Smith apple cook down together until tender and lightly glazed, with apple cider vinegar and honey giving the whole thing a bright, balanced depth. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in gentle warmth without overpowering the natural sweetness of the apple. Because every ingredient here is a whole, recognizable food — no packets, no seasoning blends, no shortcuts — you never have to second-guess what's going into the pan. That matters a lot when you're avoiding hidden additives that sneak into store-bought condiments and jarred sauces. Coconut oil brings everything together in the skillet, and a final blast of heat caramelizes the edges just enough to add a little golden bite. Finish it with fresh parsley if you have it, and serve it warm alongside roasted meats, grain bowls, or honestly just a good piece of crusty bread.
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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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