Nitrate & Nitrite Free Apple-Cinnamon Sauerkraut
Tangy, warming, and just a little sweet, this skillet sauerkraut is the kind of side dish that makes people stop and ask what smells so good. 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 beautifully balanced sweet-sour depth. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in gentle spice without overwhelming the natural brightness of the produce. The good news for anyone avoiding cured or processed ingredients is that everything here is completely clean — coconut oil, fresh vegetables, and pantry spices with zero hidden additives to worry about. Conventional sauerkraut and pickled cabbage products often sneak in preservatives, so making your own in a single skillet is genuinely the smarter move. The final few minutes uncovered let the edges turn golden and the liquid cook off into a sticky, fragrant glaze that makes this feel far more special than the effort involved. Finish with a scatter of fresh parsley if you have it, and serve 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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