Red Meat Allergy Friendly Apple-Cinnamon Sauerkraut
Sweet, tangy, and warmly spiced, this skillet sauerkraut is a genuinely craveable side dish that happens to be completely free of red meat and any hidden animal-based ingredients that can sneak into store-bought versions. 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 giving the whole thing a bright, balanced depth. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in a gentle warmth that makes this feel far more special than a simple sauerkraut. The technique is straightforward — everything comes together in one pan, and that final uncovered blast of heat caramelizes the edges just enough to add a little golden complexity. Because every ingredient here is whole and plant-based, there's no need to scrutinize labels or worry about cross-contact with meat products. A scatter of fresh parsley at the end keeps things vibrant and fresh. Serve it alongside roasted chicken, grilled fish, or honestly just a bowl of rice — it holds its own no matter what's on the plate.
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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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