Peanut Free Apple-Cinnamon Sauerkraut
This sweet-savory skillet dish is the kind of side that surprises people — tangy, warmly spiced, and deeply satisfying in a way you wouldn't expect from humble cabbage and apple. Coconut oil, tart Granny Smith apple, and a honey-cider vinegar glaze come together with Ceylon cinnamon, fresh ginger, and turmeric to create layers of flavor that feel almost autumnal. The cabbage slowly wilts and caramelizes in the pan until it's tender and lightly golden at the edges, while the apple softens right into the mix for a naturally sweet contrast. Every single ingredient here is straightforward and easy to source without any concern about shared equipment or hidden nut-based oils sneaking into the dish. It's a genuinely clean, whole-food recipe that happens to be as delicious as it is unfussy. Serve it warm alongside roasted meats, grain bowls, or anything that could use a bright, spiced lift on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!