Walnut Free Apple-Cinnamon Sauerkraut
Sweet, tangy, and warmly spiced, this braised cabbage dish is the kind of side that makes people ask what's in it — in the best possible way. Tart Granny Smith apple melts into shredded green cabbage as it simmers low and slow, picking up layers of flavor from apple cider vinegar, honey, Ceylon cinnamon, fresh ginger, and a whisper of turmeric. The result is a lightly glazed, golden-edged dish that sits somewhere between a classic sauerkraut and a cozy autumn braise. Every single ingredient here is straightforward and easy to verify, so there's no guesswork about hidden nut-based oils or cross-contamination from shared processing facilities. Coconut oil does the heavy lifting as the cooking fat, keeping the whole thing completely free of tree nut concerns without sacrificing any richness. A finishing scatter of fresh parsley brightens everything up and makes it look as good as it tastes. Serve it alongside roasted pork, grilled chicken, or honestly just a good piece of crusty bread — it holds its own either way.
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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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