Recent Recipes

Lazy Cabbage Rolls

These Lazy Cabbage Rolls are the perfect shortcut to classic cabbage rolls—no rolling required! Packed with veggies like carrots, cabbage, and cauliflower, they are high in protein and low in carbs. Want that traditional twist? Add bone broth rice for extra oomph!

Looking for more comfort food recipes? 
Check out chicken broccoli potato casserole, cabbage and sausage skillet, and ground beef vegetable soup.  And if you're looking for serving suggestions, you will love my post on what to serve with cabbage rolls!

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💡Recipe Overview

Prep and Cook Time: 30 minutes to prep and 55 minutes to cook
Cooking Method: Stove-top and Oven-baked
Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
Tools Needed: skillet & baking pan
Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

What are Lazy Cabbage Rolls?

Lazy cabbage rolls - aka deconstructed, unstuffed, or "I'm-not-rolling-anything-today" cabbage rolls - are the ultimate comfort food shortcut.

You'll find a million versions out there: casseroles, slow cookers, probably even a one-pot Instant Pot TikTok thing. But here's how I like to roll (or not roll, technically): I shape them into little logs so they still feel like cabbage rolls, just without the whole wrapping ordeal.

And because I'm always sneaking in extra veggies or beef liver or both like a stealthy kitchen ninja, I swap out the regular rice for cauliflower rice and ground beef for ancestral beef blend. That said, if you're a fan of rice - go for it! Especially if it's soaked and simmered in bone broth - chef's kiss. (P.S. I have a post on how to make the best bone broth rice if you need a refresher.)

Moral of the story: whether you're going full veggie-ninja or sticking with tradition, these Lazy Cabbage Rolls are here to make dinner easy and delicious.

Ingredients for Lazy Cabbage Rolls

The ingredients in lazy cabbage rolls are very similar to those of traditionally prepared stuffed cabbage rolls recipe. I regret to inform you that I do not have an ingredient shot for this recipe, but here is what you'll need:

Tomato roux base: This trio is the flavor foundation of the dish - think of it like the cozy little blanket that wraps the whole thing in comfort. Yellow onion and carrots are sauteed in butter, yes butter, and then tomato sauce is stirred in to create the perfect backdrop for all those savory meat and veggie flavors.
Veggies: Shredded green cabbage and cauliflower rice team up to give you all the comforting bulk of a traditional roll - without the extra work. Feel free to swap out the cauli-rice with cooked white rice.
Ground meat: Use any mix of ground meat - beef, turkey, pork, veal, venison, chicken, bison - the possibilities are endless! A combo keeps it juicy and flavorful and we already know how I feel about using an ancestral blend (aka ground beef with organ meats).
Eggs: Two whole eggs hold the rolls together once baked. I don't recommend skipping this (I know, I know - eggs are pricey) since these rolls are very juicy and tender and will fall apart without a binder.
Seasonings: Simple pantry staples like sea salt, garlic powder, and black pepper to round things out.

Substitutions and Variations

Out of tomato sauce? - You may sub tomato soup or dissolve a few tablespoons of tomato paste with warm water, using a 1:2 ratio.
Swap cabbage with kraut - I know, sounds weird, but hear me out. Traditionally prepared cabbage rolls call for fresh green cabbage, but you can easily use sauerkraut instead. After all, kraut is just cabbage preserved the old-fashioned way, so it makes sense that it could work in other classic recipes too. I've tossed it into borsch more times than I can count, and it would hold its own here as well. If you go this route, give it a good rinse under cold running water and skip the sauté step—just mix it straight into the meat mixture and keep on keepin’ on.

graphic of fork and spoon connected in a plant.

Make it Ancestral

To make these Lazy Cabbage Rolls more ancestral, lean into traditional ingredients and time-honored methods. Use grass-fed or pastured meats, add a bit of minced liver for a nutritional boost, and sauté your veggies in beef tallow, butter, or lard instead of seed oils. A splash of bone broth in the sauce adds gut-loving minerals, and serving it with a side of fermented kraut brings that old-world flair full circle. Simple swaps, big nourishment—just like your great-grandmother would’ve done.

close up of lazy cabbage roll with sour cream drizzle

How to Make Lazy Cabbage Rolls

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Sauté

In a large skillet, sauté onions in melted butter on medium-low heat until soft and translucent.

Sauteeing carrots and tomato sauce with onions

Step 2. Simmer

Add shredded carrots and sauté for a few minutes. Add tomato sauce and simmer until the sauce thickens. Reserve half of this vegetable tomato sauce in a bowl and set aside.

Step 3. Combine

To the remaining sauce still in the pan, add shredded cabbage and cook until softened.

Step 4. Finish

Add cauli-rice and continue to cook for a few more minutes. Remove from heat and allow to cool enough to handle.

casserole dish with tomato sauce on bottom

Step 5. Spread

Spread half of the reserved sauce in the bottom of a large 9X13 casserole or baking dish.

Step 6. Mix

In a large mixing bowl, combine ground meat, vegetable-tomato mixture, whisked eggs, and seasonings including salt, garlic powder, and black pepper.

Step 7. Shape

Scoop some of the meat and veggie mixture and form into oblong meatballs, similar to the shape of traditional cabbage rolls. Place each meatball in the baking dish on top of the sauce. Continue until all the mixture is used up.

lazy cabbage rolls in a baking dish with tomato sauce

Step 8. Bake

Once all the meatballs are in the baking dish, spread the remaining sauce evenly over the top. Cover and bake until cooked through. Remove the cover and place the dish under the broiler for a bit to reduce any remaining liquid and give the top of the cabbage rolls a golden, crispy finish.

Helpful Tips

Meatball forming tip - To make rolling your "lazy" cabbage rolls into meatballs easier, wet your hands slightly before shaping the meat. This helps prevent sticking and gives you a neat, rounded roll.
Don't overmix the meat - Be gentle when mixing the meat. Overmixing the meat can make it tough and dense. Instead, use your hands or a spoon to gently fold everything together until just combined.
Parchment paper barrier - If you're using aluminum foil to cover your rolls, place a sheet of parchment paper between the food and the foil. This creates a barrier that prevents the foil from touching the food, especially something acidic like tomato sauce.

Troubleshooting

Too much liquid in the casserole? If your rolls are swimming in too much liquid, it could be from the cabbage or cauli rice. Simply pour it out carefully and broil the dish for an extra few minutes at the end to help reduce any excess liquid.

💭Meal Prep Suggestion!
This lazy cabbage rolls recipe is quick and easy - about 30 minutes of hands on prep, then the oven does the rest. You can make it ahead and store it in the fridge as a complete meatl. Just make sure to bring it to room temperature for about 30 minutes before baking. For added convenience, prep in stages: cook the rice (up to 4 days ahead), make the vegetable sauce, and shred the cabbage or use pre-shredded to save time.

Lazy Cabbage Rolls -These Lazy Cabbage Rolls are packed with the traditional flavors including onion, carrots, tomato sauce and of course cabbage. Cauliflower rice makes a great sub for regular rice making these low-carb, whole30, and paleo.

Serving Suggestions

For a delicious finish, top your lazy cabbage rolls with a dollop of homemade sour cream or creme fraiche and a sprinkle of fresh dill or parsley. These rolls are already a complete meal with hearty ground meats and nutrient-packed vegetables, but if you'd like to add a side, try some of these simple options:

Side dish: Serve these rolls with a side of buttery cottage cheese mashed potatoes or Instant Pot millet.

Fresh salads: A refreshing cucumber and tomato salad always works or a simple romaine salad.

Condiments: I love including a small side of ferment like red cabbage sauerkraut or pickled green tomatoes.

Lazy Cabbage Rolls with side salad and sour cream

Frequently Asked Questions

How do I store and reheat lazy cabbage rolls?

Store leftover lazy cabbage rolls in an airtight container, such as these glass snap containers for up to 3–4 days in the fridge. To reheat, transfer to a small saucepan and warm over medium heat, stirring occasionally. Alternatively, bake at 350°F for 15–20 minutes, or 375°F for 45–50 minutes if frozen. For a crispy top, uncover during the last 10 minutes of baking.

Can I freeze lazy cabbage rolls?

This is a great meal to double and feed the freezer for a future meal. The best way to freeze it is in a deep casserole dish. Raw or cooked freezes either way, but cooked will produce better texture once thawed and reheated. Lazy cabbage rolls can be frozen for up to 2 months.

What cabbage is best for these lazy cabbage rolls?

For lazy cabbage rolls, green cabbage is generally the best choice. It has broad, tender leaves that hold up well when cooked but aren’t too tough. The leaves are also easier to layer and roll up if you're making traditional cabbage rolls. If you want a bit of earthy flavor or texture, you can use savoy cabbage. It has a slightly subtle taste and more tender leaves, which might add a nice twist to the traditional flavor.

Looking for more cabbage recipes? Here are some ideas:

Did you make this lazy cabbage rolls? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

lazy cabbage rolls drizzled with sour cream on white plate

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4.81 from 57 votes

Lazy Cabbage Rolls

These lazy cabbage rolls have all the flavors of traditional ones but none of the fuss. Easy, hearty, and nourishing dinner.

Prep Time30

Cook Time55

Total Time1 25

Course: Main Course

Cuisine: Polish, Russian, Ukrainian

Keyword: lazy cabbage rolls

Servings: servings

Calories: 418kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 tablespoons butter
1 cup yellow onion, diced approximately 1 medium onion
1 cup carrots, finely shredded approximately 2 medium carrots
3 cups tomato sauce
4 cups green cabbage, shredded approximately ½ head of medium cabbage
2 cups cauliflower rice
1 ½ pounds ground meat any blend of turkey, chicken, pork, beef
2 eggs, whisked
1 teaspoon unrefined salt
1 teaspoon garlic powder
½ teaspoon black pepper

Instructions

Preheat the oven to 425°F (220°C).
In a large skillet, sauté 1 cup yellow onion, diced in melted 2 tablespoons butter on medium-low heat for about 5 minutes or until soft and translucent.
Add 1 cup carrots, finely shredded and sauté for another 3 minutes. Pour in 3 cups tomato sauce and bring the mixutre to a gentle simmer. Let it cook for a few minutes until the sauce thickens. Once thickened, reserve half of the sauce and set it aside in a bowl.
In the remaining sauce in the skillet, add 4 cups green cabbage, shredded and cook for 4-5 minutes, stirring occasionally, until the cabbage softens and releases some of its juices. Add 2 cups cauliflower rice and stir to combine and cook for a minute or so. Remove from heat and set aside to cool slightly.
Spread half of the reserved sauce in the bottom of a large 9X13 casserole or baking dish.
In a large mixing bowl, combine 1 ½ pounds ground meat, vegetable tomato mixture, 2 eggs, whisked, and seasonings including 1 teaspoon unrefined salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper.
Scoop ½ - ¾ cup of the meat and veggie mixture and form into oblong meatballs, similar to the shape of traditional cabbage rolls. Place each meatball in the baking dish on top of the sauce. Continue until all the mixture is used up.
Once all the meatballs are in the baking dish, spread the remaining sauce evenly over the top. Cover and bake for 45 minutes or until cooked. Remove the cover and place the dish under the broiler for 5 minutes to reduce any remaining liquid and give the top of the cabbage rolls a golden, crispy finish.

Video

Notes

This recipe makes approximately 12 rolls. Serving size is 2 cabbage rolls.

Storage: Store leftover lazy cabbage rolls in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. To reheat, bake at 350°F for 15-20 minutes (or 375°F for 45-50 minutes from frozen). For a crispy top, uncover during the last 10 minutes of baking.

Helpful Tips:

Meatball forming tip - To make rolling your "lazy" cabbage rolls into meatballs easier, wet your hands slightly before shaping the meat. This helps prevent sticking and gives you a neat, rounded roll.
Don't overmix the meat - Be gentle when mixing the meat. Overmixing the meat can make it tough and dense. Instead, use your hands or a spoon to gently fold everything together until just combined.
Parchment paper barrier - If you're using aluminum foil to cover your rolls, place a sheet of parchment paper between the food and the foil. This creates a barrier that prevents the foil from touching the food, especially something acidic like tomato sauce.

Troubleshooting Tips:

Too much liquid in the casserole? If your rolls are swimming in too much liquid, it could be from the cabbage or cauli rice. Simply pour it out carefully and broil the dish for an extra few minutes at the end to help reduce any excess liquid.

Nutrition

One-Pan Basque Chicken with Poblano Peppers

Basque Chicken is an easy one-pan meal that turns simple chicken and veggies into something special. The smoky tomato sauce, peppers, and olives add rich flavor without extra work. Serve it as is or with rice, roasted potatoes, or crusty bread.

basque chicken in a skillet with a serving spoon.

Looking for more skillet recipes? 
Check out ground beef and sweet potatoes, chimichurri chicken, and crustless pizza.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 45 minutes to cook
Cooking Method: Stove-top
Dietary Info: Keto, Low-Carb, Whole30, Paleo, Ancestral diet
Tools Needed: Large skillet
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Finally a Basque Chicken That Makes Dinner Easy

I first came across a Basque chicken recipe in a cookbook and loved the flavors, but most versions felt a little complicated for weeknight cooking. So naturally, I wanted to make it my own - something bold and tasty, but simple enough for a busy night.

I love that everything cooks together in one skillet - the juicy chicken, sweet onions, those poblano peppers - so you truly have just one pan to wash. Okay, and a cutting board and that bowl.

Serve it over rice or with crusty bread to soak up the sauce, and suddently dinner feels a little extra special - without spending hours in the kitchen.

Winner, winner, your new chicken dinner is here.

Ingredients for Chicken Basque

Chicken thighs or drumsticks - I like using bone-in, skin-on chicken because it stays juicy and the skin crisps up nicely when seared. You can use just thighs or a mix of thighs and drumsticks depending on what you have. I love the chicken I receive from either Wild Pastures or Pastured Bird.
Seasonings - Sea salt, black pepper, smoked paprika, dried thyme, and a pinch of red pepper flakes for a little heat. The smoked paprika gives that signature smoky flavor, and the red pepper is optional if you prefer it mild.
Vegetables & aromatics – Thinly sliced onion, charred poblano peppers (or bell peppers if you prefer) and garlic. These build the flavor base for the sauce and keep it vibrant.
Tomatoes & flavorings – Diced tomatoes, tomato paste, pitted green olives, and a bay leaf. Together, these give the sauce that classic Basque flavor and texture.
Fresh herbs - A few sprigs of fresh parsley chopped and sprinkled on top at the end for color and freshness.

Substitutions and Variations

Try other chicken cuts - bone-in, boneless, skinless chicken thighs or breasts will work but you'll have to adjust the cooking time so you don't overcook it. You can even do the whole chicken and break it down first.

Make it Ancestral

The Basques come from a rugged corner of northern Spain and southwestern France, where bold flavors and simple, hearty ingredients rule the table. This chicken recipe naturally taps into that tradition - ancestral, satisfying, and packed with flavor.

How to Make One-Pan Basque Chicken

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Cook

Season chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for until golden brown, then flip and cook the other side. Remove chicken and set aside.

Step 2. Add

In the same skillet, add onions and bell peppers. Sauté until softened. Add garlic, smoked paprika, thyme, and red pepper flakes. Cook until fragrant.

tomato sauce, peppers, and olives in a skillet.

Step 3. Simmer

Stir in diced tomatoes, tomato paste, and wine (or broth). Add olives, bay leaf, season with a little salt and pepper, and bring to a simmer.

Step 4. Blacken

Meanwhile, place the poblano peppers under a broiler or an open flame, turning occasionally, until the skins are blackened and blistered on all sides.

Step 5. Peel

Transfer the hot peppers to a bowl and cover with a plate to steam. Then peel off the skins, remove the seeds, and slice crosswise. Stir them into the tomato vegetable mixture.

Step 6. Cook

Return chicken back to the skillet, skin-side up. Reduce heat to low, cover, and simmer until the chicken is cooked through (internal temp 165°F) and the sauce is slightly thickened. Garnish with fresh parsley and serve over rice.

Helpful Tips

Sear the chicken properly - Cook skin side down until golden and crispy to lock in the flavor and prevent sogginess. You can also hit it under the broiler at the end to brown the skin a little more.
Simmer gently - Reduce the heat when returning chicken to the pan to prevent overcooking and toughening the meat. This will help the sauce thicken without drying out the chicken.
Peppers are too difficult to peel? Make sure to let them steam under a cover for 10-15 minutes after charring to loosen the skins.

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💭Meal Prep Suggestion!
This basque chicken is great for meal prep because it keeps well in the fridge and reheats beautifully. Cook a full batch, then store individual portions with some rice or roasted vegetables for easy lunches or dinners during the week. You can also make extra sauce and store it separately to pour over freshly reheated chicken so it stays saucy and flavorful.

basque chicken in a skillet and served on a plate with a fork.

Serving Suggestions

One Pan Basque Chicken is a meal that works for lunch or dinner. I’ll often eat it as-is with just a spoonful of sauce over some rice, but you can also build a bigger meal around it.

Main dish: Serve Basque chicken as the centerpiece with a simple starch like bone broth rice, Yukon gold mashed potatoes, or Instant Pot millet. The smoky tomato sauce and olives make it flavorful enough that the sides just complement it.

Sides: Pair with roasted vegetables like roasted carrots with garlic, buttery green beans, or roasted broccolini recipe for extra color and flavor.

Salads: Add some fresh, crisp salads like cucumber tomato and onion salad, cabbage cucumber salad, or chopped Mediterranean salad to balance the richness of the chicken.

Ferments: Include a ferment for brightness, like raw sauerkraut, fermented carrots, or a splash of brine from fermented jalapenos. For heat, sprinkle in some chili flakes or add banana peppers.

Frequently Asked Questions

How do I store and reheat Basque chicken?

Store leftover Basque chicken in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if the sauce is too thick.

Can I freeze Chicken Basque?

Yes, absolutely! To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat.

How can I make this in a slow cooker?

Yes. Sear the chicken first, then transfer it to the slow cooker along with the onions, tomatoes, and seasonings. Cook on Low for 3-4 hours until the chicken is tender. In the last 30 minutes, add the charred, peeled peppers to the sauce. If the sauce is thin, leave the lid off during the last 20-30 minutes to reduce it.

Looking for more poultry recipes? Here are some ideas:

Did you make this Basque chicken? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Print Recipe

5 from 1 vote

One Pan Basque Chicken

Basque Chicken is an easy one-pan meal that turns simple chicken and veggies into something special. The smoky tomato sauce, peppers, and olives add rich flavor without extra work. Serve it as is or with rice, roasted potatoes, or crusty bread.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Spanish

Keyword: basque chicken, chicken basque

Servings: servings

Calories: 474kcal

Author: Anya @ Prepare & Nourish

Ingredients

4 bone-in, skin on chicken thighs or a mix of thighs and drumsticks
2 tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon black pepper
1 large onion thinly sliced
3-4 poblano peppers
3 cloves garlic minced
1 teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon red pepper flakes optional, for heat
½ cup diced tomatoes canned or fresh
½ cup dry white wine or chicken broth
2 tablespoons tomato paste
½ cup pitted green olives
1 bay leaf
fresh parsley chopped (for garnish)

Instructions

Season chicken thighs with 1 teaspoon sea salt and ¼ teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown, then flip and cook another 3-4 minutes. Remove 4 bone-in, skin on chicken thighs and set aside.
In the same skillet, add 1 large onion and 3-4 poblano peppers. Sauté 4-5 minutes until softened. Add 3 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes. Cook 1 more minute until fragrant.
Stir in ½ cup diced tomatoes, 2 tablespoons tomato paste, and ½ cup dry white wine or chicken broth (or broth). Add ½ cup pitted green olives, 1 bay leaf, season with a little salt and pepper, and bring to a simmer.
Meanwhile, place the poblano peppers under a broiler or an open flame, turning occasionally, until the skins are blackened and blistered on all sides.
Transfer the hot peppers to a bowl and cover with a plate for 10-15 minutes to steam. Then peel off the skins, remove the seeds, and slice crosswise. Stir them into the tomato vegetable mixture.
Return chicken back to the skillet, skin-side up. Reduce heat to low, cover, and simmer 15-20 minutes or until the chicken is cooked through (internal temp 165°F) and sauce is slightly thickened.
Garnish with fresh parsley and serve over rice.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if the sauce is too thick. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat.

Helpful Tips:

Sear the chicken properly. Cook skin side down until golden and crispy to lock in the flavor and prevent sogginess. You can also hit it under the broiler at the end to brown the skin a little more.
Simmer gently. Reduce the heat when returning chicken to the pan to prevent overcooking and toughening the meat. This will help the sauce thicken without drying out the chicken.
Peppers are too difficult to peel? Make sure to let them steam under a cover for 10-15 minutes after charring to loosen the skins.

Nutrition

Paleo Vietnamese Shaking Beef Bowl (30 Minute Meal)

This Paleo Vietnamese Shaking Beef Bowl is done in 30 minutes and full of bold flavors as pan-seared steaks, onions, ginger and seasonings come together. With its pungent bite, the watercress is a great contrast to the beef and roasted sweet potatoes add healthy carbs.

This post is in partnership with Sun Basket, opinions and photography are my own. Thank you for supporting companies I believe in. See full DISCLOSURE for details.

Stir-fry meals are right up there on the convenience scale along with casseroles and soups. They are easy to prepare and you can literally have a meal ready in under 30 minutes.

This Paleo Vietnamese Shaking Beef Bowl is another Sun Basket meal and is full of delicious flavors and textures. Sun Basket makes it easy to cook healthy meals and is suitable for people following Paleo, Gluten-Free, and Vegetarian diets. They also have options for Breakfast only and my favorite is Family option. You choose from delicious recipes each week and have them delivered to your door in appropriate packaging to withstand the weather. Because you get to choose the recipes - you get to choose unique flavors to try next! Be sure to check them out and get $35 OFF your first order or 50% OFF Family Meals!

Click here to save this 30 minute Paleo Meal

Paleo Vietnamese Shaking Beef Bowl (30 Minute Meal)

This Vietnamese stir fry will make a tasty addition to your easy dinner rotation. It gets its' name from a literal translation of thit bo luc lac which means shaking the pan while cooking small pieces of meat. Interestingly, Vietnamese typically don't serve large pieces of meats such as roasts or steaks. They prefer to use small pieces instead and use clever techniques to make tough cuts more palatable. Hence, this Vietnamese Shaking Beef, named after the back and forth motion to cook the steak.

Click here to save this 30 minute Paleo Meal

Coconut Aminos vs. Soy Sauce

Soy sauce is a common staple in traditional Asian cuisines and obviously makes an appearance in this recipe. If you avoid soy sauce like we do, coconut aminos makes a great substitution. Coconut aminos are made from the coconut tree sap and are full of minerals and vitamins. Not to mention it is paleo and whole30 friendly.

It is a little more pricier than regular soy sauce but a little goes a long way and be sure to stock up at your local Sprouts or Whole Foods any time it goes on sale. This is the one we purchase and was the very first brand on the market to create Coconut Aminos but now there are so many options at the stores. Just be sure to read the ingredients to avoid gums and preservatives.

Click here to save this 30 minute Paleo Meal

Calling all Steak Lovers

This meal is such a comfort food for my husband, a devoted steak lover. It has all those fun flavors in the dressing and not too heavy as a grilled steak dinner would feel. The peppery watercress is a great contrast to the briny steak especially as it slightly wilts when the hot meat is placed on top. The beef juices and the light lime-pepper dressing blend together so beautifully over the greens and roasted sweet potatoes. This is a great 30 minute meal that will satisfy all taste palates.

Click here to save this 30 minute Paleo Meal

Printable Recipe

Paleo Vietnamese Shaking Beef Bowl is full of bold flavors as pan-seared steaks, onions, ginger and lime-pepper dipping sauce come together. With its pungent bite, the watercress is a great contrast to the beef and roasted sweet potatoes add healthy substance to this 30 minute meal. #whole30 #sunbasket #superfood #paleo

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5 from 1 vote

Paleo Vietnamese Shaking Beef with Dipping Sauce

Pan-seared steak with bold flavors as onions, ginger and seasonings come together. With its pungent bite, the watercress is a great contrast to the beef and roasted sweet potatoes add healthy substance to this 30 minute meal.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Asian, Vietnamese

Servings: servings

Author: Anya @ Prepare & Nourish

Ingredients

Sweet Potatoes

2 sweet potatoes
2-3 tablespoons healthy cooking fat (avocado oil, lard, tallow, coconut oil) divided
1 teaspoon fresh ginger, grated or finely minced

Shaking Beef

2 6 oz. top sirloins steaks
1 teaspoon real salt
½ teaspoon freshly ground black pepper

Stir-Fry

1 medium red onion
3 scallions
2 garlic cloves
4 tablespoons Paleo stir-fry seasoning base see notes
2 tablespoons mirin or white wine vinegar (optional)

Dipping Sauce & Serving

3 oz. watercress
1 fresh lime
salt & pepper add to taste

Instructions

Roast Sweet Potatoes

Preheat the oven to 400F degrees.
Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼" thick half-moons.
On a sheet pan, toss the potatoes with healthy cooking oil; season with salt. Spread in an even layer and roast until browned and tender, 15-20 minutes.
Remove from oven, toss with ginger.

Sear Steaks

Pat the steaks dry with a paper towel. Cut the meat into 1" pieces; season generously with salt & pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon healthy cooking fat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not wipe out the pan.

Stir-Fry Vegetables

Peel and thinly slice the red onion. Trim the root ends from the scallions and cut them into 1" lengths. Finely chop, press or grate garlic.
In the same pan used for the steak, (add more fat if necessary), add the onion, season with salt and cook, stirring occasionally, until softened, 3-4 minutes.
Stir in the scallions and garlic; cook until the scallions soften, 1-2 minutes.
Add the steak back into the pan and all it's accumulated juices. Stir in the stir-fry seasoning base (see notes) and mirin or white wine vinegar if using.
Stir to coat for 1 minute. Remove from heat and set aside.

Serve

Trim the root ends and any coarse stems from the watercres
Juice the lime and add salt and pepper to taste. I would start with ½ teaspoon of salt/pepper and go from there.
Transfer the watercress to individual plates and top with the stir-fry. Serve with the sweet potatoes and lime-pepper dipping sauce.

Notes

Paleo stir-fry seasoning base: if using Sun Basket, they have this prepped and combined before sending to you. It's a mix of coconut aminos, fish sauce, and coconut vinegar. If making yourself, I would suggest starting with 1.5 T of coconut aminos, 1.5T coconut vinegar, and 1T fish sauce for that seasoning base.

Roasted Red Cabbage Steaks with Garlic

These Roasted Red Cabbage Steaks with Garlic are a festive take on traditional cabbage steaks. Made with only four simple ingredients, they are flavorful, and delicious and pair perfectly with any protein.

Cabbage season is upon us and that brings an abundance of cabbage recipes to the world wide web and your dinner table.

What's not to love about a good cabbage recipe? It's a nutritious, versatile, and budget-friendly vegetable that also happens to be delicious.

You'll find it in many recipes from Stuffed Cabbage Rolls to Chicken Cabbage Casserole to various slaws like Cabbage Cucumber Salad. It's even fantastic naturally fermented like in this Red Cabbage Sauerkraut. This amazing vegetable has it all!

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Why you'll love this recipe

The crispy edges of the cabbage are one of my favorite parts of this roasted cabbage recipe. But the amazing garlic-butter aroma wafting through your home comes a close second.

More reasons to love this great side dish?

Taste: Crispy parmesan on top and flavorful buttered-up tender cabbage make a great match.
Budget-friendly: Cabbage is an incredibly cost-efficient vegetable and even with the butter and Parmesan cheese, you're still looking at a low-cost side dish.
Level of difficulty: Super easy with just 4 ingredients and 5 minutes of prep time. This dish comes together quickly and effortlessly.
Healthy: Cabbage is a nutritional powerhouse and this simple dish is low-carb, GAPS, and primal.

💭Pro tip: Cabbage is on the Clean 15 list which means pesticide exposure is relatively low compared to other veggies. If cost is prohibitive, skip the organic variety and go with conventionally grown cabbage.

Ingredients

This simple roasted red cabbage steak recipe starts with four basic ingredients.

Red cabbage, butter, parmesan and garlic for red cabbage steaks.

red cabbage: also referred to as purple cabbage; we'll only be using ½ of the head of the cabbage. Use the remaining half in slaws, sauerkraut, or soups.
unsalted butter: organic pastured butter is ideal for its nutrients
Parmesan cheese: finely shredded; I prefer to shred myself to avoid anti-caking agents in bagged shredded cheese
garlic: fresh garlic cloves are always more flavorful than jarred.

See recipe card for exact quantities.

Substitutions and Variations

This is a very basic but homey garlic-butter cabbage steak recipe but check out these flavor combinations to put a twist on this easy dish.

Comfort food - make the recipe as is but add a few bacon bits and some red pepper flakes for more of a comfort food vibe.
Balsamic - whisk Dijon mustard and extra virgin olive oil with a little salt, then drizzle with balsamic glaze.
Fresh and zesty - grate some lemon zest and make a simple lemon juice vinaigrette to pour over the cabbage slices.
Green cabbage - feel free to swap out the purple for green cabbage!

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This easy side dish recipe calls for these ingredients: red cabbage, unsalted butter, fresh garlic, and Parmesan cheese. You'll also need a rimmed baking sheet and a small mixing bowl to make the garlic butter.

Step 1. Prepare cabbage

With the cut side down, slice the half head of cabbage into ¾-inch thick slices or wedges with the grain. Spread them out on a sheet pan.

garlic butter and Parmesan in a small bowl.

Step 2. Garlic butter

Combine softened butter, minced garlic, and shredded parmesan in a small bowl.

💭Pro tip: When cutting cabbage for this recipe, don't remove the core as you would for a shredded cabbage recipe. The core will hold the layers together.

red cabbage wedges with garlic butter on top of sheet.

Step 3. Spread butter on cabbage

Spoon about a tablespoon of garlic and parmesan mixture on top of each cabbage wedge and spread it evenly across.

roasted red cabbage with golden cheese on top.

Step 4. Bake

Bake for 20 minutes, depending on the thickness of the cabbage steaks and your preference. No need to flip the wedges as the butter and cheese will melt through.

💭Pro tip: If you want that golden top, broil the cabbage steaks during the last 2-3 minutes of roasting time.

Step 5. Finishing touches

Remove from the oven and place cabbage steaks on a platter. Garnish with a little bit of fresh dill or parsley and top with Maldon salt.

Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Tools: chef knife, cutting board, stainless steel baking sheet,
Ingredients: Maldon salt flakes
Storage Supplies: wide-mouth mason jars for leftovers, Weck preserving jars, glass snap containers, Weck juice jars with lids

Serving Suggestions

This is a perfect side dish that can go with just about any protein. Try it with another oven-baked recipe like this Chicken Potato Bake or Easy Tuna Casserole. You can have both the side and the main entree cooking in the oven at the same time.

It's also great with a side of mashed potatoes and Instant Pot Ribs for an authentic comfort food meal.

But don't limit these baked cabbage wedges to just dinner. The leftovers are also great with your breakfast eggs or lunch.

Red Cabbage Steaks Pairing Suggestions

Storage and Reheating Instructions

To store: Leftovers can be served in an airtight container in the refrigerator for up to 3 days.

Storage containers: these glass snap containers are perfect for leftovers

To reheat: Reheat in an unpreheated toaster convection oven at 300 degrees Fahrenheit for 5 minutes. Refresh the look by garnishing with fresh dill or parsley.

Nutrition

Cabbage is an incredibly nutritious vegetable. It has the highest amount of antioxidants out of all cruciferous vegetables, including broccoli. It also contains nearly 80% of your daily Vitamin K, which is responsible for bone health.

This humble vegetable is also an excellent source of fiber, folate, iron, magnesium, calcium for strong bones and potassium for regulating blood pressure as well as the B Vitamins (B1, B2, B3, B5 and B6) and Vitamin C. (source) This nutrient profile makes cabbage a perfect superfood.

Red or purple cabbage is particularly a nutritional powerhouse. But did you know that cooked cabbage actually supplies more nutrients and antioxidants than raw cabbage?

Cruciferous vegetables like red cabbage are one of the greatest goitrogenic offenders, which may lead to health issues with the thyroid gland. According to Kresser Institute, cooking crucifers lowers the goitrogenic content of foods making the cabbage easier to digest and healing to the thyroid.

FAQs

What is the best way to cut cabbage into wedges?

Cut the cabbage head in half through the core. Place the cabbage half cut side down on a sturdy cutting board and using a sharp knife, cut along the grain into wedges at a slant. You can also just cut across with the grain which will give you more even slices (not triangular wedges). Do not remove the core as it will hold the leaves together.

What does red cabbage taste like when cooked?

While raw red cabbage has a slightly peppery taste, when cooked, it developed more of a sweeter flavor. Red cabbage pairs well with butter, garlic, and Parmesan.

Looking for more healthy cabbage recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Roasted purple cabbage with dill and garlic on white platter.

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4.83 from 85 votes

Roasted Red Cabbage Steaks with Garlic Parmesan

These Roasted Red Cabbage Steaks with Garlic Parmesan are a festive take on traditional cabbage steaks. Made with only four simple ingredients, they are flavorful, and delicious and pair perfectly with any protein.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: red cabbage steaks, roasted cabbage steaks, roasted purple cabbage

Servings:

Calories: 93kcal

Author: Anya @ Prepare & Nourish

Ingredients

½ red cabbage head (half cabbage head - approximately 2 ½ pounds) cleaned with outer leaves removed but core attached
3 tablespoons unsalted butter softened
6 garlic cloves, minced approximately 1 tablespoon or 3 teaspoons
¼ cup parmesan cheese, finely shredded
2 teaspoons fresh dill or curly parsley, finely chopped
1 teaspoon Maldon salt flakes

Instructions

Preheat oven to 400 degrees Fahrenheit. Brush a rimmed baking sheet with avocado oil or unsalted butter.
With the cut side down, slice the half head of cabbage into ¾-inch thick wedges. Spread them out on the prepared baking sheet.
In a small bowl, combine softened butter, minced garlic, and shredded parmesan.
Spoon about a tablespoon of garlic and parmesan mixture on top of each cabbage wedge and spread it evenly across.
Bake for 20 minutes, depending on the thickness of the cabbage steaks. Set on high broil for the last 3-5 minutes. No need to flip the wedges as the butter and cheese will melt through. Garnish with fresh dill or parsley and top with Maldon salt.

Notes

This recipe makes 6 generous servings. The large cabbage wedges can be cut in half crosswise to make smaller cabbage steaks.

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a toaster convection oven at 300 degrees Fahrenheit for 5 minutes. Refresh the look by garnishing with fresh dill or parsley.

Nutrition

3 Ingredient Bedtime Gummies (Paleo, GAPS)

With three simple ingredients, these Bedtime Gummies are sweetened with raw honey for extra nutrition and are overall a great Paleo & GAPS treat.

3 Ingredient Bedtime Gummies - With three simple ingredients, these Bedtime Gummies are sweetened with raw honey for extra nutrition and are overall a great wellness support. Paleo | Real Food | GAPS diet

There isn't a mom out there who hasn't had the struggle of wrangling her children to bed. It's almost like a badge of honor that we moms wear.

Thankfully, there are things you can do to make bedtime routine a smidge easier. These Bedtime Gummies call for only 3 simple ingredients and they are wholesome and nutritious.

Note: For gelly-type recipes, we use grass-fed bovine gelatin and collagen products from Perfect Supplements. They carry high-quality collagen products and are leaders in the industry. Click to see what my favorite gelatin products and how you can save with a special discount code.

3 Ingredient Bedtime Gummies

Let's talk about the ingredients. Super easy. Super simple. Just three of them.

Tart Cherry Juice

Studies show that tart cherry juice (read: not regular cherry juice!) is rich in phytochemicals such as melatonin, the natural sleep hormone. (source) The consumption of tart cherry juice before bed enhances overall sleep quality. I love this brand that does not have added sugar and Trader Joe's Tart Cherry Juice is also a good choice. As always, check the ingredients to make sure there's no added sugar or preservatives.

Related: My Favorite Gelatin Products

Unflavored Grass-fed Gelatin

Would you believe me if I said that grass-fed gelatin is a superfood?

It's rich in amino acids, minerals and is 98% protein. Gelatin is also naturally gluten free and has zero fat. Gelatin is sister to collagen which is the only thing I use to up the protein in bars, shakes and smoothies. They're nearly identical in amino acid profile, the only difference is gelatin "gels" and collagen does not.

That's why I love adding a few scoops of collagen to my coffee every morning (it's tasteless and does not gel - I promise!).

We use Perfect Supplements for all our collagen and gelatin needs. It is exclusively sourced from pastured cows, is non-GMO and is free from hormones and pesticides. Truly a product you'll feel good about.

Perfect Supplements has kindly given P+N readers a 10% discount. Enter PREPARE10 at checkout and get your grass-fed, non-GMO gelatin today!

Raw Honey for Bedtime

I like to preserve the nutritional benefits of using raw honey whenever I can so I avoid heating it whenever I can. I used THIS brand of honey in this recipe since it's easier to dissolve than one that is solid and has been crystalized already.

When adding honey, make sure the gelatin mixture has cooled down enough to not destroy the live enzymes in the honey but you also want it to be warm enough to dissolve the sweetener easily. You want to keep it under 98F degrees to avoid denaturing the honey.

Healthy 3-Ingredient Bedtime Gummies

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3.98 from 86 votes

3 Ingredient Bedtime Gummies

Easy real-food, nourishing bedtime gummies that kids and adults will enjoy.

Prep Time10

Cook Time10

Resting time30

Total Time20

Cuisine: GAPS, Paleo

Servings: gummies

Calories: 10kcal

Author: Anya @ Prepare & Nourish

Ingredients

Instructions

In a small saucepan, pour half of the juice and sprinkle gelatin over the juice to "bloom." Whisk to combine and set aside. It will become very thick - that's a sign that the gelatin is blooming.
Set the saucepan on medium heat, add the remaining juice. Bring to a gentle simmer, while consistently stirring to make sure all gelatin is dissolved. Set aside for a few minutes to cool.*
When gelatin and juice is slightly warm to the touch, add honey and stir well.
Pour in silicone molds or in a shallow dish. Set aside at room temperature for 30 minutes, then transfer to refrigerator for 2 hours to set.
Invert the silicone molds to remove the gummies. If using shallow dish, simply cut the gummies into small cubes. Store in air-tight container for up to 2 weeks. Best be kept in refrigerator but not necessary.

Notes

*Setting the gelatin/juice mixture is very dependent on the temperature of your house. It's best to preserve the beneficial aspects raw honey, therefore, be careful not to add it to the mixture while it's still hot. On the flip side, you want to make sure the mixture is still warm enough to dissolve honey and avoid setting in the saucepan. If it does set prematurely, simply reheat until it melts and proceed.

| Nutrition Information Disclaimer |

Nutrition

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Coriander Chicken Kebabs with Cilantro Kefir Sauce (GAPS, Low-Carb)

Tender and juicy, these oven-baked Coriander Chicken Kebabs are perfect on a bed of rice (or greens for low-carb) and topped with Cilantro Kefir Sauce for extra probiotics and flavor.

This post is in partnership with Nancy's Yogurt. Opinions, recipe, and photography are my own - I only recommend products I truly love and support and want to share with you. See full DISCLOSURE for details.

If you're still conflicted about low fat vs full fat, make yourself a cup of tea and let's talk. Even before delving into traditional foods, I was always skeptical about joining this low-fat-fat-free party. Call it gut-instinct but even when I was a raw foodist (yes, yes I was ;)) I could not wrap my mind around eliminating or significantly reducing my fat consumption. It's as if I knew deep down that the main culprit with my health issues wasn't how much fat I was consuming but rather what kind.

Related: Nourishing Foods Defined

As it turns out, fats found in healthy, grass-fed animals are actually essential for the nervous and immune system, especially considering that more than 50% of human brain is saturated fat. (source) It's especially important for children to get adequate amounts of healthy fats.

Related: 6 Reasons Why You'll Fail at Real Food

It's for this reason that I love supporting companies that prioritize the quality of their products more than the quantity. I have been a fan of Nancy's Yogurt for many years now and I trust them to provide dairy products made from local, organic, pasture-raised cows on small family farms. Their most recent product is their Whole Milk Kefir, rich in live probiotics to support immune and digestive health. They are free from pectins or other thickeners and is an overall delicious treat.

I don't think a dairy product can get any better than this. Full fat and fermented? Move over kale, this is the new superfood, or rather a superfood that has been resurrected!

Milk kefir is a great dairy product for those who are lactose intolerant as the lactose is broken down to lactic acid because of major enzyme action. Many who typically have digestive upset when consuming milk do fine with milk kefir and other cultured foods. But as always, it's important to listen to your body and do what is right for you individually.

Nancy's Whole Milk Kefir contains more than 50 billion CFUs in every cup serving with 11 different probiotic strains to deliver live, beneficial bacteria to the digestive tract. This kefir also happens to work as a great tenderizer for chicken breast.

Coriander Chicken Kebabs

The process of using fermented dairy to marinade the chicken is pretty much out-of-this-world amazing. It breaks down the tough fibers of the meat, making it tender yet juicy. And although I don't prefer to heat fermented foods, in some cases it's appropriate. Generously seasoned with coriander (a.k.a. cilantro seed), the chicken is tender and flavorful.

Coriander + Kefir + Chicken = Party for your taste buds

The sauce is equally delicious with zesty garlic and aromatic cilantro and of course the milk kefir used as vehicle to provide billions of probiotics. You can dunk the chicken in the kefir sauce or spoon some of the sauce atop the chicken gracefully with the pinky up. I typically go with the former but go with what makes you happy.

Simple tips for easy Chicken Kebabs:

Marinate chicken for at least two hours, overnight is best. Chicken breast is a tough cut and since we're going for that juicy and tender texture (because who wants to eat a rubber chicken anyways?!), be sure to let the chicken soak in a kefir-ish bath for at least a few hours.
Large ziplock bags are popular for marinating meat, however, I prefer medium glass bowl as harmful toxins from bag can leach into food, especially when acidic mediums such as kefir and lemon juice is used.
I usually grind my own coriander in the coffee grinder. The coriander is incredibly pungent when the seeds have just been broken up. It is lightyears better and fresher than already ground coriander from the store. You can purchase whole coriander seeds here.
Soak the skewers in water for 30 minutes before using them. This way they will not burn in the oven and it'll be a cinch taking the chicken off.
Take the marinated chicken out of the refrigerator 30 minutes prior to cooking.
Use cooling rack inside a foil-lined baking sheet when cooking the kebabs to create a ventilation.

Printable Recipe

Coriander Chicken Kebabs with Cilantro Kefir Sauce - Tender and juicy, these oven-baked Coriander Chicken Kebabs are perfect on a bed of rice (or greens for low-carb) and topped with Cilantro Kefir Sauce for extra probiotics and flavor. Gluten Free | Primal | Cultured | GAPS diet

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4.75 from 8 votes

Coriander Chicken Kebabs with Cilantro Kefir Sauce

Tender chicken pieces marinated in kefir and garlicky cilantro kefir sauce to top it off.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Author: Anya @ Prepare & Nourish

Ingredients

Chicken Kebabs

2 pounds organic chicken breast (3 fillets)
1 cup organic whole milk kefir
2 ½ tablespoon freshly-ground coriander
2 teaspoons unrefined salt
½ teaspoon white pepper
1 fresh lemon slices, optional
10 wooden skewers

Kefir Sauce

1 ½ cup organic whole milk kefir
½ cup finely minced fresh cilantro
4 garlic cloves, minced
1 ½ teaspoon unrefined salt

Instructions

Chicken Kebabs

Cut chicken breasts into 1 - 1-½" pieces and place in a medium glass bowl. Add rest of marinade ingredients, except lemon slices, and combine well. Set aside in the refrigerator for 2 hours or overnight.
Thirty minutes before cooking, remove chicken from refrigerator and allow to come to room temperature. Soak skewers in water. Preheat oven to 400 F degrees.
Thread chicken pieces onto skewers and add a lemon slice in the center. Place on a prepared baking sheet. Bake for 20-25 minutes or until chicken is cooked through, turning once mid-cooking. Broil for the last minute or two.

Kefir Sauce

Combine kefir, finely chopped cilantro, garlic and salt together in a small bowl.

To Serve

Serve chicken kebabs on a bed of rice, buckwheat, quinoa or green mix for a low-carb meal. Drizzle with kefir sauce.

Notes

Total time does not include marinating chicken.

Turkey Fajita Meatballs

Tender and flavorful from the onions and bell peppers, these Turkey Fajita Meatballs are quick and easy to put together for an lazy weeknight meal. Enjoy on a bed of romaine lettuce (or rice!) drizzled with crema fresca and topped with Cotija cheese.

This post is in partnership with Simply Organic, recipe and photography are my own. See full DISCLOSURE for details.

Best day of the week is inevitably Tuesdays for their infamous #tacotuesday goodness. If we really counted the ways to enjoy this delicious day, we could be here for hours. Needless to say, there's a myriad of flavors, textures and techniques to change up Mexican cuisine. Something for everyone.

One criteria for any day of the week is the need to simplify dinner time. I don't do meal prep for various reasons and as hard as I try, sometimes my feeble attempt at meal planning is an epic failure. And as much as I love, appreciate, and strive towards at-home, from-scratch cooking - sometimes convenience wins over. And on those days, we're having a gluten-free pasta and grass-fed hot-dogs night. Or these Turkey Fajita Meatballs.

Turkey Fajita Meaballs

The onions and bell peppers lend a moist and delicious flavor while the egg keeps all the contents together. Skip the breading of the meatballs to slice prep time in half. It really is as simple as tossing 8 ingredients in a bowl, mix, ball and bake.

Have a few minutes to spare?? - crush plantain or tortilla chips in a sealed ziplock bag and roll the meatballs to coat for some extra flavor action. But I promise if you leave this part out - the meatballs are just as good!

Star of the show is Simply Organic's newest product Fajita Simmer Sauce, adding notes of sweetness and flaming heat in the same bowl. Classic Fajita Simmer Sauce is perfectly balanced with a pleasant chili heat, and delicious notes of chilies, bell peppers, cumin and smoked paprika to create a sauce that can be deliciously enjoyed on beef or chicken. Or turkey.

I love having the convenience of using these sauces for quick dinners packed with a ton of flavor. Simply Organic's simmer sauces come in Southwest Taco, Red Enchilada, Mild Taco and Classic Fajita. They use clean and organic ingredients and I feel good about serving this dish to my hangry family. Besides, it's a convenience night tonight so Simmer Sauces it is!

What about you? How have you been enjoying #tacotuesdays with convenience in mind?

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5 from 1 vote

Turkey Fajita Meatballs

Perfectly balanced flavors of bell pepper, onions and spices, these meatballs are so quick and easy to put together.

Prep Time20

Cook Time45

Total Time1

Course: Main Course

Cuisine: American, Mexican

Servings: people

Author: Anya @ Prepare & Nourish

Ingredients

Fajita Meatballs

1 pound organic ground turkey
1 cup yellow onion, finely diced
1 cup sweet bell peppers, finely diced
1 tablespoon taco seasoning
1 teaspoon ground coriander
1 teaspoon unrefined salt
1 pastured egg
1 cup crushed plantain chips or tortilla chips (optional)
1 package Simply Organic Fajita Simmer Sauce

Creating Meatball Plates

1 head romaine lettuce, thinly chopped
¼ cup crema fresca (thin sour cream)
2 tablespoons Cotija cheese
fresh jalapeno, cilantro, and lime for garnish

Instructions

Preheat oven to 400F degrees. Pour the full packet of Simply Organic's Classic Fajita Simmer Sauce in a 24-ounce baking dish.
In a medium bowl, combine ground turkey, diced onions, bell peppers, seasonings, and egg and mix well.
Place chips in a small ziplock bag and seal it. Using a rolling pin, roll back and forth, breaking down the chips to create crumb-like consistency. Pour crumbled chips in a shallow bowl.
Scoop 2-3 tablespoons of meatball and place directly onto the crumbled chips. Roll the meatball to coat entirely with the crumbs.
Spread formed and coated meatballs in the baking dish in a single layer. Cover with parchment paper, then foil to seal
Bake covered for 20 minutes, remove foil and parchment paper and bake for 25 minutes more or until golden brown.

Assembling

Spread romaine lettuce on a plate. Add meatballs on top of the lettuce, followed by drizzle of crema fresca and crumbles of Cotija cheese. Squeeze a lime wedge around the plate. Add cilantro and jalapeno slices if desired.

One Pot Creamy Greens & Tuna Pasta (Gluten Free)

Conveniently made in one pan, this 30-minute Creamy Tuna Pasta is loaded with flavor from lemon, parmesan, Swiss Chard and of course canned wild tuna.

Embracing a gluten-free lifestyle is synonymous with pasta-free diet. Right? Wrong! The supermarket has come a long way since I decided to eliminate gluten from my diet six years ago. Gone are the days of pasta or no pasta. The store shelves are filled with a variety of gluten free pastas to meet everyone's needs.

You still have to read the ingredients of the gluten free pastas to make sure they don't contain any fillers or nasties. Also, because many gluten free products contain corn, always look for the non-GMO verified label since corn is often GMO.

Enjoying gluten free pasta!

Pasta is essentially flour rubbed in with eggs. There are many variations and flavorings that are often added to pasta to spice up your dish. Spinach is often added to create green pasta while red beets make for a deep red hue.

Traditionally, pasta is made with an ancient wheat variety such as einkorn. Currently, gluten free pastas are made with everything from chickpeas to cassava flour to edamame. My favorite pasta is THIS brand made with quinoa, amaranth, brown rice and corn. Penne pasta works just as well in this dish.

One Pan Creamy Tuna Pasta

I love that you can get a hearty helping of wild tuna in your dinner. I love to stock up on canned wild tuna (THIS is my favorite brand) when it goes on sale at my local Costco. It's a great source of protein and much more reasonably priced than wild fresh seafood. Canned tuna is one of those foods that is great to have on hand for 5 o'clock emergencies.

This Creamy Tuna Pasta is conveniently made in one pan with gut-healing bone broth and garden fresh Swiss Chard. You can replace the chard with spinach or kale if that's more readily available to you.

Related: 3 Methods to Making Bone Broth

The zest and tartness of lemon adds a flavorful dimension to this dish and compliments the parmesan well. Just be sure to save some parm for garnish. 🙂

Printable Recipe

One Pot Creamy Greens & Tuna Pasta -Conveniently made in one pan, this 30-minute Creamy Tuna Pasta is loaded with flavor from lemon, parmesan, Swiss Chard and of course canned wild tuna.

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5 from 1 vote

One Pot Creamy Greens & Tuna Pasta (Gluten Free)

Easy 30-minute meal is transformed to a gourmet dish with hearty helping of wild canned tuna and delicious asparagus.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Anya @ Prepare & Nourish

Ingredients

4 tablespoons pastured unsalted butter
1 cup thinly sliced yellow onion
16 oz. gluten free spiral pasta such as fusili
4 cups bone broth
2 cups filtered water
salt & pepper
4 cups Swiss chard leaves, stems removed
1 cup freshly grated Parmesan cheese, plus more for garnish
1 tablespoon fresh lemon zest
1 ½ tablespoons fresh lemon juice
2 cans wild tuna, water-packed
2 tablespoons extra virgin olive oil

Instructions

Melt butter in a large dutch oven over medium heat. Add onions and saute until golden. Season with salt and pepper.
Add gluten-free pasta, bone broth, water and bring to a boil.
Reduce heat to medium-high and cook, stirring frequently until al dente (depending on brand and content of gluten free pasta). This is usually no more than 6 minutes.
Take off heat, stir in chard, parmesan, lemon zest and lemon juice and stir to combine.
Fold in flaked canned tuna. Serve immediately with a drizzle of extra virgin olive oil and freshly grated parmesan cheese.

Easy Lacto-Fermented Dill Pickles Recipe

Learn how to make easy lacto-fermented dill pickles the traditional way, without vinegar. This old-age method preserves live probiotics and enzymes making this a gut-friendly superfood! Crunchy, salty, and healthy - just like a good fermented pickles recipe should be.

pickle spears and whole pickles in a glass jar on a white plate.

Looking for more fermented veggies? 
Check out pickled green tomatoes, fermented cherry tomatoes, and red cabbage sauerkraut.

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Recipe Overview

Prep and Fermentation Time: 30 minutes to prep and up to 2 weeks of fermentation time at room temperature
Cooking Method: No-cook
Dietary Info: GAPS, Keto, Paleo, Ancestral diet
Tools Needed: sharp knife, half-gallon wide-mouth glass jar
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Why I Love These Lacto-Fermented Pickles

I can't get enough of these pickles. The longer they sit, the more they taste like my favorite fermented pickle brand, Bubbies.

Every summer, I buy a big box of pickling cucumbers at the Farmer's Market and make gallons of these pickles to last us well through the winter. But when I’m down to the last two jars, it’s a pickle emergency—I have to pace myself to make them stretch!

But that's the beauty of cultured foods- they're meant to be preserved so you can enjoy them during the off-season. And enjoy, we will!

Ingredients for Cultured Pickles

cucumbers in a colander, grape leaves, spices, and garlic spread out on a white kitchen towel.

Pickling cucumbers: I prefer the small pickling cucumbers because they have the best crunch and texture but you really can use any cukes here. If your cucumbers are big, cut them into quarters to make spears (and cut down on active fermentation time because they will ferment much quicker).
Tannin-rich leaves: Grape, blackcurrant, oak, or horseradish leaves all contain tannin, which helps maintain the cucumber's crispiness. If you grow grapes, that's an obvious choice. You can also use canned or jarred grape leaves (found in Arab and Eastern European stores) as they still contain tannins. Just be sure to check the ingredient label for unwanted junk.
Pepper: I love using whole dried serrano peppers, but crushed red pepper flakes work just as well. You can also use peppercorns.
Garlic: Always use fresh garlic (not jarred or frozen) when making pickles.
Dill: There's lots of flexibility here. You can use either dill heads, stalks, or fresh herb from dill plants or dried dill seed and dried dill weed. Any combination of these dill products will give great flavor.
Seasonings: Mustard seed is an essential ingredient to making these cultured pickles taste as close to Bubbies as possible. I also like to add peppercorns and coriander seeds.
Salt: I prefer to use Redmond's real salt for fermentation but any small-grain salt will work.
Water: I don't usually list water as an ingredient, but I added it here because you must boil it first to sterilize it thoroughly, then cool it to room temperature. Go ahead and do that now so it cools while you go through the rest of the post.

Substitutions and Variations

Asian twist - add pieces of ginger or turmeric root for a different flavor.
Additional spices - add other spices like peppercorns, bay leaves, or coriander seeds to add depth to the brine.

Health Benefits & Uses for Pickle Brine

Don't toss that pickle brine! It's packed with beneficial probiotics, enzymes, and nutrients. I like to use it as a flavorful base for salad dressings and marinades and even as a tangy addition to soups. You can also use it as a starter for fermenting other recipes like sauerkraut and kimchi. I've also been caught drinking it straight from a glass (dilute it 1:1 with water though!).

homemade pickles in a large mason jar on a white counter.

How to Make Fermented Cucumber Pickles

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

In a half-gallon-sized jar, place a few leaves at the bottom and add dried pepper. Pack the cucumbers tightly on top of the leaves.

Step 1. Pack the jar

In a large jar, add a few leaves and pepper to the bottom. Pack the cucumbers tightly on top of the leaves about ⅓ of the way. Add half of the sliced garlic, dill, and mustard seeds.

Sliced garlic and dill seeds on top of cucumbers in glass jar.

Step 2. Top it off

Pack the rest of the cucumbers, followed by the remaining garlic, dill, mustard seeds, peppercorns, and coriander seeds. Alternating layers of cucumbers and spices helps to distribute the spices and seasonings evenly.

salt added to the cucumbers in a mason jar.

Step 3. Add salt

Add salt on top of the contents. It will look very full, but don't worry - it's going to be just fine once we add the water.

Water poured into a glass jar with pickles, mustard seeds, dill, and garlic.

Step 4. Pour water

Pour enough water to fully submerge the cucumbers, leaving about 1" headspace on top. Set it at room temperature to ferment.

Fermentation Timeline

Once your jar is ready, place it in the warmest part of your kitchen (optimal temperature ranging between 65-75°F (18-24°C)) to ferment for 1-2 weeks, or until it reaches your desired taste. Burp daily and gently shake by turning it upside down to evenly distribute the salt and spices.

You can see how the cucumbers and the brine will lose their brightness over time as the friendly bacteria consume the sugars and convert them into lactic acid.

I love to include these photos because I know fermenting can be intimidating. But also because I find this whole transformation so fascinating. I hope this timeline helps you through each stage, showing you what to expect and giving you confidence in the process.

A collage of images of pickles showing fermentation progress.

Helpful Tips

Sanitize the jar by pouring hot water inside for a quick clean before packing the cucumbers in.
Keep it all submerged - Make sure the brine fully covers the cucumbers, dill, and garlic. If helpful, use a glass fermentation weight.
Burp jar daily - Open the jar to release gasses formed during fermentation. I like to burp the jar daily for at least the first week until the brine becomes cloudy.
Taste regularly - Check the flavor after a few days or weeks, and stop fermenting when it's to your liking. It will continue to culture in the fridge but at a much slower pace.

Troubleshooting

My pickles are soft! Make sure you're using the right salt-to-water ratio, typically about 2 tablespoons of salt per quart of water to keep the pickles crunchy. And don't forget to add those tannin-rich leaves.
Is that mold? If you used the proper amount of salt, it's unlikely that what you're seeing is mold as bad yeasts do not tolerate salt. If it looks like a white film developed on the surface, it's kahm yeast. Simply skim it off the top and carry on. If you see fuzzy, pink or blue growth - that's mold, and at that point, it's unsalvageable.

Essential Tools

Here's what you'll need to make this fermented pickles recipe:

Half-gallon jar: I usually use 64-oz wide-mouth mason jar with a half-gallon capacity for all my ferments. But this flip-top half-gallon jar set is a cute option.
Wide-mouth lids: I use metal lids during active fermentation to prevent salty brine from touching plastic, then switch to plastic lids to avoid corrosion from the salt. Metal lids are airtight so they're great when you need to shake the jar gently.
Fermenting weight: This is optional, but a glass fermentation weight will help hold all the cucumbers submerged in the pickle juice.

A glass bowl holds sliced pickled cucumber with a red pepper placed inside.

Serving Suggestions

One of the best things about these probiotic pickles is that they are excellent in any recipe that calls for pickles, like tuna salad, macaroni salad, or my nourishing Olivier salad. They have a perfect tang and saltiness so they can be used in any recipe.

They're also great on burgers or in relish. Adding these to your favorite recipes is like giving your food a health boost (and a little personality because all that garlic - wowza!).

I also like to serve these pickles as a condiment with a hearty dish like beef and brown rice and chicken potato casserole.

More fermented cucumber pickles pairing suggestions:

Dirty Rice Recipe with Chicken Liver
40 Minutes
Easy Cast Iron Pan-Fried Pork Chops (No Flour)
25 Minutes
Ranch Chicken Potato Broccoli Casserole
45 Minutes
Crispy Baked Salt and Pepper Chicken Wings Recipe

overhead of jar of pickles and cutting board to the side.

Frequently Asked Questions

How long do lacto-fermented pickles last in the refrigerator?

When stored properly in an airtight container like a mason jar, these lacto-fermented pickles will last up to a year in the fridge (and still be crunchy!).

Can I add vinegar to these pickles?

No, adding vinegar to cultured pickles will prevent the natural fermentation process and turn them into quick pickles instead of fermented probiotic pickles. Most importantly, they will not have the live probiotics and enzymes that are so good for the gut.

What can I use instead of grape leaves?

If you don't have tannin-rich leaves like oak or horseradish, bay leaves can work in a pinch, though they have minimal tannin. Black and green tea also contain tannin, but they will affect the brine's flavor. If using tea, go with green tea and use just a teaspoon or two of loose leaf.

Looking for more related recipes? Here are some ideas:

Did you make this Fermented Pickles Recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

fermented pickles in a weck jar with a red hot pepper.

Print Recipe

4.60 from 5 votes

Easy Lacto-Fermented Dill Pickles

These easy lacto-fermented pickles recipe is vinegar-free but rich in live probiotics and enzymes and flavor.

Prep Time30

Fermentation Time14

Total Time14 30

Course: Ferment

Cuisine: American

Keyword: cultured pickles, fermented cucumber pickles, fermented pickles recipe, lacto-fermented pickles, probiotic pickles

Servings: servings

Calories: 14kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 ½ lbs pickling cucumbers washed and dried
2-3 large grape leaves or blackcurrant leaves, oak leaves, or horseradish leaves for tannins
2 dried serrano peppers or 1 teaspoon crushed red pepper flakes
8 cloves garlic
½ bunch fresh dill with stalks or dill heads with stalks
1 tablespoon dried dill seed or dill weed
1 tablespoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
3 tablespoons sea salt
water, enough to cover boiled and cooled to room temperature

Instructions

In a half-gallon size jar, place a few leaves to the bottom and add dried pepper. Pack the cucumbers tightly on top of the leaves about ⅓ of the way.
Add half of garlic, dill seeds, coriander seeds, mustard seeds and peppercorns. Tuck fresh dill. Pack the rest of the cucumbers, followed by remaining garlic.
Add salt over the cucumbers. Pour enough water to fully submerge the cucumbers, leaving a 1" headspace on top.
Place in the warmest part of your kitchen to ferment at room temperature for 1-2 weeks or until desired taste is achieved. Burp daily and turn upside down to gently shake to make sure all salt and spices is dispersed throughout.

Notes

Recipe makes 2 quarts.

Storage: After the active fermentation period is over (about 2 weeks), transfer to the refrigerator. These pickles will last up to a year and only get better with time.

Helpful Tips:

Sanitize the jar by pouring hot water inside for a quick clean before packing the cucumbers in.

Keep it all submerged - Make sure the brine fully covers the cucumbers, dill, and garlic. If helpful, use a glass fermentation weight.

Burp jar daily - Open the jar to release gasses formed during fermentation. I like to burp the jar daily for at least the first week until the brine becomes cloudy.

Taste regularly - Check the flavor after a few days or weeks, and stop fermenting when it's to your liking. It will continue to culture in the fridge but much slower.

Troubleshooting:

Pickles are soft? Make sure you're using the right salt-to-water ratio, typically about 2 tablespoons of salt per quart of water to keep the pickles crunchy. And don't forget to add those tannin-rich leaves.
Seeing mold? If you used the proper amount of salt, it's unlikely that what you're seeing is mold as bad yeasts do not tolerate salt. If it looks like a white film developed on the surface, it's kahm yeast. Simply skim it off the top and carry on. If you see fuzzy, pink or blue growth - that's mold, and at that point, it's unsalvageable.
Don't have tannin-rich leaves? Bay leaves can work in a pinch, though they have minimal tannin. Black and green tea also contain tannin, but they will affect the brine's flavor. If using tea, go with green tea and use just a teaspoon or two of loose leaf.

Nutrition

Oven-Baked Mahi Mahi Sprouted Grains Bowl

Oven-baked and paprika-seasoned Mahi Mahi fillets on a bed of sprouted grains, roasted bell peppers and drizzled with Lime-Yogurt Dressing makes for an easy weeknight meal or special dinner.

I love simple dinners. Especially when you can throw half of the ingredients on a sheet pan and call it good. This super simple yet scrumptious dinner idea came to be on a very busy weeknight.

The beauty of having frozen fish in your freezer is that it can thaw in under 30 minutes. And fish naturally cooks quickly. It's no coincidence that our seafood days happen to land on the same days I don't menu plan. Hmmm.. Perhaps a quick prep and cook time has something to do with that?

Mahi Mahi

I get my Mahi from Costco in the frozen section. Sidenote: did you know all fish needs to be frozen for up 7 days before eating? That's enough time to kill any parasites and yes, fish often have parasites. But by having the fish frozen for at least a week, those parasites don't stand a chance. There's no such thing as "fresh" fish - in fact, chances are the "fresh" fish at the market has probably been on ice since the fish hook was removed. So freeze the fish!

The Mahi Mahi used in this recipe is humbly seasoned with paprika and salt. I love using paprika on fish. It adds a robust flavor without killing the tenderness of the fish. Mahi Mahi is a thicker, more hardier fish making paprika a great choice of seasoning.

Bell Peppers

To add more veggies to this meal, just toss a few bell pepper slices directly on the pan along with the fish. If you like them well cooked, place them in the oven 10 minutes before adding Mahi to the pan. We don't like them too soft and overcooked and find that 20 minutes is plenty time for them to get cooked to perfection.

Sprouted Grains

To make this dish even more simpler, I used store-bought sprouted grains. truRoots is a wonderful brand and I'm always happy to see a large bag of this Sprouted Rice and Quinoa blend at Costco. I try to do my best to soak grains for maximum nutrition but I always appreciate falling back on these conveniences when they are available to me.

No sprouted grains? No problem. Just use your favorite gluten free grains like white rice, buckwheat or quinoa.

Lime Yogurt Dressing

A simple dish has to have a simple dressing to top all this simpleness, right? The dressing comes together so effortlessly. As for all my dressings, I use a wide-mouth quart mason jar and an immersion blender to bring all the ingredients together. Toss full fat yogurt, garlic cloves, lime juice, salt and fresh parsley and give it a whirl. Drizzle on your bowl generously.

Alternatively, you can also throw all those ingredients in a regular blender (no mincing garlic necessary) and it gets the job done.

Related: How to Make Yogurt

Mahi Mahi Sprouted Grains Bowl

To bring all the flavors together, scoop a cup or two of the cooked grains onto a bowl, add bell peppers, baked mahi and top with fresh grape tomatoes. Drizzle the dressing and dig in! Easy weeknight meal.

Printable Recipe

Mahi Mahi on Sprouted Grains Bowl -Oven-baked and paprika-seasoned Mahi Mahi fillets on a bed of sprouted grains, roasted bell peppers and drizzled with Lime-Yogurt Dressing makes for an easy weeknight meal or special dinner.

Print Recipe

4.75 from 4 votes

Mahi Mahi on Sprouted Grains Bowl

Mahi Mahi on Sprouted Grains Bowl - Oven-baked and paprika-seasoned Mahi Mahi fillets on a bed of sprouted grains, roasted bell peppers and drizzled with Lime-Yogurt Dressing makes for an easy weeknight meal or special dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Author: Anya @ Prepare & Nourish

Ingredients

1 ½ lbs wild Mahi Mahi (4 fillets)
2 teaspoon paprika
1 tablespoon avocado oil
3 bell peppers
Salt & Pepper
2 cups sprouted grains
1 cup grape tomatoes
fresh herbs like parsley for garnish

Lime Yogurt Dressing

1 cup yogurt
3 garlic cloves, minced
3 tablespoons lime juice
2 teaspoons sea salt
¼ cup fresh flat leaf parsley

Instructions

Preheat oven to 400F degrees.
Prepare and cook sprouted grains according to package instructions.
Pat dry mahi fillets and coat with oil. Generously rub paprika and salt and spread evenly covering all sides. Spread the fish on one side of the sheet pan.
Cut bell peppers in thick wedges and spread them on the opposite side of the fish. Coat with oil and season with salt and pepper.*
Place peppers and fish in the oven to bake for 18 minutes or until fish is cooked and flaky.

Lime Yogurt Dressing

Combine yogurt, minced garlic, lime juice, salt and fresh parsley in a mason jar and blend well with immersion blender. Alternatively, you may also use a typical blender to bring your dressing together.

To Assemble Bowls

Place a scoop of grains on one side of the bowl, followed by bell peppers on the other, and a mahi fillet. Add fresh grape tomatoes and drizzle with yogurt dressing.

Notes

*The cooking time for bell peppers and fish is the same, however, should you prefer to have your peppers more soft, place them in the oven for about 5-10 minutes to get a head start before adding fish to the pan.