Paraben Free Apple-Cinnamon Sauerkraut
Tangy, sweet, and warmly spiced, this skillet 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 cook down together in coconut oil until they're silky and lightly glazed, with apple cider vinegar and honey striking that perfect sweet-sour balance. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in gentle warmth without overpowering the bright, fruity notes from the apple. Parabens are synthetic preservatives that sneak into far more processed condiments and packaged foods than most people realize, so making this entirely from whole, recognizable ingredients keeps things genuinely clean. Every component here — from the coconut oil to the fresh parsley finish — is straightforward and naturally free of those additives. The final few minutes uncovered over higher heat are what give the cabbage those irresistible golden edges, so don't skip that step. Serve it warm alongside roasted meats, grain bowls, or anything that could use a bright, aromatic 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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