Paleo Apple-Cinnamon Sauerkraut
Tangy, sweet, and warmly spiced, this skillet cabbage dish is the kind of side that makes people ask what smells so good. Shredded green cabbage and tart Granny Smith apple cook down together in coconut oil until they're silky and lightly caramelized, with apple cider vinegar and honey creating a glossy, balanced glaze. Ceylon cinnamon, fresh ginger, and turmeric layer in a gentle warmth that feels cozy without being heavy — and every single ingredient here is grain-free, legume-free, and completely in line with ancestral eating principles. What makes this dish especially satisfying is how the apple practically melts into the cabbage during that covered simmer, giving you a texture that's tender all the way through with just enough golden edge from the final uncovered blast of heat. It's a smart alternative to store-bought fermented options that often sneak in additives or preservatives you'd rather avoid. Serve it alongside roasted pork, grilled chicken, or really any protein that could use a bright, tangy counterpoint on the plate. A scatter of fresh parsley at the end keeps it feeling fresh and vibrant right up until the last bite.
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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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