Shellfish 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 tender 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 give the whole thing a gentle, aromatic depth that makes it feel far more special than the short ingredient list suggests. Every component here is straightforward plant-based produce and pantry staples — no hidden seafood derivatives, no broth to second-guess, nothing that requires label-reading anxiety. Coconut oil brings a subtle richness to the base, and the final few minutes uncovered let the edges of the cabbage turn just golden enough to add a little texture. A scatter of fresh parsley at the end lifts everything with a pop of color and freshness. Serve it alongside roasted pork, grilled chicken, or honestly just a fried egg on top for a simple weeknight dinner that punches well above its weight.
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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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