Oats Free Apple-Cinnamon Sauerkraut
This sweet-savory skillet dish is the kind of side that makes people stop mid-bite and ask what's in it. Tart Granny Smith apple and tender shredded cabbage cook down together with apple cider vinegar, honey, and warm Ceylon cinnamon until everything is glossy, lightly caramelized, and deeply fragrant. A touch of fresh ginger and turmeric rounds out the flavor with just enough warmth to keep things interesting without overwhelming the dish. Every single ingredient here is naturally free of oats and oat derivatives — no grains, no thickeners, nothing hidden — so it's genuinely straightforward to make without substitutions or label-checking stress. The coconut oil gives the cabbage beautiful golden edges in that final uncovered cook, which takes the texture from simply tender to something a little more special. Finish it with a scatter of fresh parsley if you have it on hand, and serve it warm alongside roasted meats, grain bowls, or honestly just about anything that could use a bright, tangy lift.
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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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