Pistachio Free Apple-Cinnamon Sauerkraut
This skillet side is a warm, fragrant twist on classic braised cabbage — tangy from apple cider vinegar, lightly sweet from honey and Granny Smith apple, and gently spiced with Ceylon cinnamon, fresh ginger, and turmeric. The result is a glossy, tender dish that sits somewhere between a slaw and a chutney, and it pairs beautifully with roasted meats, grain bowls, or just about anything coming off the stovetop. Coconut oil gives the onions a rich, slightly sweet base that ties all those warming spices together as everything softens and caramelizes in the pan. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nuts — every ingredient is a whole food or pantry staple with no hidden surprises to stress over. The cabbage goes from crisp to silky over a gentle simmer, and that final uncovered blast of heat creates just enough golden caramelization on the edges to make it feel special. A handful of fresh parsley at the end brightens the whole dish and adds a pop of color if you want to dress it up for company.
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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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