Pecan Free Apple-Cinnamon Sauerkraut
Sweet, tangy, 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 a gentle warmth that feels cozy without being heavy. The whole thing comes together in one pan, which means less cleanup and more time enjoying the results. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nuts — every ingredient is straightforward and easy to verify at a glance. It's a brilliant companion to roasted pork, grilled chicken, or even tucked alongside a hearty grain bowl. Finish it with a scatter of fresh parsley and serve it warm straight from the skillet.
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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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