Wheat Free Apple-Cinnamon Sauerkraut
This sweet-savory skillet dish is the kind of side that surprises people — tangy cabbage and tender apple slices cooked down with warm spices until they're glossy, fragrant, and almost jammy. The combination of Ceylon cinnamon, fresh ginger, and turmeric gives it a gentle warmth that feels both comforting and a little unexpected. Coconut oil, apple cider vinegar, and honey do all the heavy lifting here, which means every single ingredient is naturally free of wheat and grain-based additives — no label-reading required. That's a genuine relief when so many condiments and jarred krauts sneak in malt vinegar or other grain-derived ingredients that can catch you off guard. The technique is simple: build flavor with softened onion, let the cabbage and apple wilt together, then finish uncovered so the edges pick up a little golden color and the liquid reduces to a light glaze. Fresh parsley scattered on top at the end adds a pop of brightness that ties everything together beautifully. Serve it warm alongside roasted pork, grilled chicken, or honestly just a fried egg — it holds its own no matter what's on the plate.
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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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