Rice Free Apple-Cinnamon Sauerkraut

Total time45 min

Prep time15 min

Cook time30 min

4.5

(12)

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 creating a balance that's bright without being sharp. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in a gentle warmth that feels almost autumnal, even if you're making it on a random Tuesday. Every single ingredient here is naturally grain-free, so there's no need to audit a label or swap anything out — it just works as written. The final few minutes uncovered over medium heat are where the magic happens, as the edges of the cabbage catch a little color and the whole pan smells incredible. A scatter of fresh parsley at the end lifts everything and makes it look as good as it tastes. Serve it alongside roasted pork, grilled chicken, or honestly just eat it straight from the pan — no judgment.

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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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