Pescatarian Apple-Cinnamon Sauerkraut
This skillet side is a beautiful tangle of tender cabbage and soft apple, warmed through with Ceylon cinnamon, fresh ginger, and a whisper of turmeric. Coconut oil and a drizzle of honey give everything a gentle glaze, while apple cider vinegar keeps the flavor bright and just a little tangy. It's the kind of dish that smells incredible while it cooks — sweet, spiced, and deeply savory all at once. Every ingredient here is naturally plant-based, so it fits effortlessly into a pescatarian table without any substitutions or workarounds. The technique is simple: let the cabbage wilt, let the liquid absorb, then crank the heat just long enough to get those golden, caramelized edges. Serve it warm alongside grilled fish or a hearty grain bowl and it absolutely holds its own. A scatter of fresh parsley at the end ties everything together and makes it look as good as it tastes.
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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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