Mushroom Free Apple-Cinnamon Sauerkraut
Sweet, tangy, and warmly spiced, this quick-cooked 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 are softened together in coconut oil with apple cider vinegar, honey, Ceylon cinnamon, fresh ginger, and turmeric until everything is lightly glazed and deeply fragrant. The result is something between a braised slaw and a chutney — bright with acidity but rounded out by that gentle sweetness from the apple and honey. Every single ingredient here is plant-based and whole, so there's absolutely nothing to second-guess if you're keeping fungi off the plate. Mushrooms have a way of sneaking into fermented and pickled preparations, whether as an umami booster or a trendy add-in, but this recipe keeps things clean and straightforward from start to finish. It pairs beautifully with roasted pork, grilled sausages, or even a simple grain bowl when you want something a little unexpected on the side. A scatter of fresh parsley at the end adds a pop of color and freshness that makes the whole skillet look as good as it tastes.
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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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