Nutmeg Free 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 tender and lightly glazed, with apple cider vinegar and honey creating a beautifully balanced sweet-sour base. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in gentle warmth and color without any of the sharp, sometimes overpowering bite that nutmeg can bring to similar recipes — making this a genuinely satisfying option for anyone who needs to avoid that spice. The whole thing comes together in one pan, finishing with a quick uncovered blast of heat that caramelizes the edges just enough to add a little golden depth. A scatter of fresh parsley at the end keeps it bright and fresh-looking on the plate. Serve it alongside roasted pork, grilled chicken, or even a hearty grain bowl — it's versatile enough to work with almost anything you're already making.
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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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