Turkey Free Apple-Cinnamon Sauerkraut
Tangy, sweet, and warmly spiced, this skillet sauerkraut is the kind of side dish that quietly steals the show at any meal. Shredded green cabbage and tart Granny Smith apple cook down together with apple cider vinegar, honey, Ceylon cinnamon, fresh ginger, and a touch of turmeric until everything is silky, lightly glazed, and deeply fragrant. The whole thing comes together in one pan, making cleanup as easy as the cooking itself. Because every ingredient here is straightforwardly plant-based and poultry-free, there's no need to scan labels or worry about hidden meat-based additions that sometimes sneak into prepared versions of this dish. The apple and vinegar balance each other beautifully — bright and a little sharp, but mellowed by the honey and warm spices. A final scatter of fresh parsley adds a pop of color and freshness if you want it. Serve it warm alongside roasted vegetables, grain bowls, or anything that could use a punchy, 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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