Soy Free Apple-Cinnamon Sauerkraut
Tangy, sweet, and warmly spiced, this skillet cabbage dish is the kind of side that quietly steals the show at the dinner table. Tart Granny Smith apple melts into tender shredded cabbage, while Ceylon cinnamon, fresh ginger, and a touch of turmeric give the whole thing a gently exotic warmth that feels cozy without being heavy. A splash of apple cider vinegar and a drizzle of honey bring that classic sweet-sour balance you'd expect from a good kraut, but the stovetop method means you get it in under half an hour rather than waiting weeks for fermentation. Coconut oil stands in as the cooking fat, keeping every single ingredient in this recipe completely free of soy in any form — no hidden soybean oil, no tamari, nothing to second-guess. Soy tends to sneak into a surprising number of packaged condiments and cooking oils, so building a dish entirely from whole, recognizable ingredients is a genuinely satisfying way to sidestep that stress. Finish it with a scatter of fresh parsley and serve it warm alongside roasted meats, grain bowls, or anything that could use a bright, glossy, flavor-packed companion.
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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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