Pork Free Apple-Cinnamon Sauerkraut
Tangy, warmly spiced, and just a little sweet, this braised cabbage dish is the kind of side that quietly steals the show at the dinner table. Shredded green cabbage and tart Granny Smith apple cook down together in a skillet until they're silky, lightly glazed, and fragrant with Ceylon cinnamon, fresh ginger, and turmeric. A splash of apple cider vinegar and a drizzle of honey keep the flavor balanced — bright and savory with just enough sweetness to make it feel special. Coconut oil brings everything together without any animal fats, so the whole dish is built entirely from plants and pantry staples you can trust. Traditional sauerkraut recipes often call for pork fat or smoked pork to build depth, but this version proves you don't need any of it — the spices and apple do all the heavy lifting. It works beautifully alongside roasted chicken or grilled sausage, but it's honestly good enough to eat straight from the pan. A handful of fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish.
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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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