Xanthan Gum Free Apple-Cinnamon Sauerkraut
This sweet-savory skillet dish is the kind of side that makes people stop mid-bite and ask what's in it. Tart Granny Smith apple melts into tender shredded cabbage, while Ceylon cinnamon, fresh ginger, and a touch of turmeric give the whole thing a warmly spiced, lightly glazed finish that feels anything but ordinary. A splash of apple cider vinegar and a drizzle of honey round out the flavor with just the right balance of bright and mellow. Every single ingredient here is whole and straightforward — coconut oil, fresh produce, pantry spices — so there's no need to scan labels hunting for hidden thickeners or stabilizers. That matters a lot when so many packaged condiments and prepared sides sneak in additives that can be hard to avoid. The technique is simple too: everything comes together in one skillet, finishing with a quick uncovered sear that caramelizes the edges beautifully. Serve it warm alongside roasted pork, grilled chicken, or honestly just a good piece of crusty bread.
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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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