Yeast Free Apple-Cinnamon Sauerkraut
Tangy, warmly spiced, and just a little sweet, this skillet cabbage dish is the kind of side that quietly steals the show at the dinner table. Shredded green cabbage and tart Granny Smith apple cook down together until tender and lightly glazed, with apple cider vinegar adding that signature sour punch without any fermentation involved. That distinction matters — traditional sauerkraut relies on lacto-fermentation, which produces yeast as a byproduct, but this stovetop version delivers all the bright, tangy flavor through vinegar instead, keeping it completely safe for those avoiding yeast. Ceylon cinnamon, fresh ginger, and a touch of turmeric layer in a gentle warmth that makes the whole dish feel a little unexpected and a lot more interesting than your average cabbage side. Honey rounds out the acidity just enough to balance the sharpness of the apple and vinegar without tipping into sweetness. Coconut oil brings everything together in the pan, and a final few minutes over higher heat gives the edges of the cabbage a gorgeous, lightly golden finish. Finish it with a scatter of fresh parsley and serve it warm alongside roasted meats, grain bowls, or anything that could use a bright, flavorful 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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