I am lazy. Well, I was when I started this recipe. It turns out this is not for those who want a super quick meal. It takes about 45 minutes with prep. However, it is a one pot deal. So, just a little clean-up is involved. I hope that helps sway those who want an uber healthy and easy (not effortless) meal. I was no longer feeling lazy after I prepared and cooked this rainbow cabbage stir-fry.
Eating aip/paleo can be monotonous if you don’t have a lot of time to cook. Batch cooking is best but sometimes that is booorrriiiiinnng, especially if you want the most healthful, somewhat quick, flavorful meal. Or just one that is best when eaten when freshly cooked. I mean, leftovers are great with this stir-fry (I was able to get 2 meals for 2 of us), but there’s something about fresh veggies freshly cooked.
My stir-fry has everything you need to get your nutrients in; fats, vitamins, minerals, and carbs. If you want to make it vegan omit the polish sausage but, add some proteins. If you are going to use sausage, try to use uncured, nitrate free polish sausage (I like this brand). To keep it aip, omit the pepper. In the aip/paleo diet, pasta is prohibited. You can still enjoy a noodle type of meal using vegetables. I highly recommend you purchase a spiralizer (like this one). They are nice to have to make noodle type dishes that are also cost-effective. This will change your world! They come with multiple style blades to achieve different noodle sizes.
Veggie noodles are high in nutrients, add great texture (especially if you want a vessel for sauces). You can use carrots, sweet potatoes, zucchini, and even onions. I’m sure there are more veggies you could come up with to noodlize (see how I made a verb). However, I did not noodlize my zucchini; instead, I chopped it up.
The great thing about this recipe is that you can prepare it ahead of time. If you have everything chopped and ready to go, the cooking time won’t take long. Chop them up on the weekend in preparation for the week ahead. Of course, chopping also depends on how crunchy you like your veggies. I like mine a bit on the soft side, so I cook it longer and cut them into smaller pieces.
I love cooking a stir-fry. You can add whatever your heart desires. It cooks in one pan, which means less time, less prep, and less clean-up. This is free of gluten, dairy, and soy and is a hearty meal that can be used as a side dish (for those who can’t decide). Eat the rainbow, friends.
Rainbow Cabbage Stir Fry
(naturally low-carb, paleo, aip, & gluten-free)
Servings Cook Time
4 30 minutes
1/2 large Onion (diced)
4 cloves Garlic (minced)
3 tbsp Olive Oil (divided)
½ head Cabbage (shredded)
2 - 3 Carrots (sliced)
½ pack Polish Sausage (Kielbasa) (omit for vegan)
½ tsp Pink or Grey Salt
½ tsp Pepper (omit for aip)
2 tbsp Coconut Aminos
1 tsp Basil (dried)
½ head Cauliflower
½ head Broccoli
1 Zucchini (spiralized or chopped)
½ cup Peas
Fresh Parsley for garnish (optional)
1: Heat 1 tablespoon of olive oil in a skillet or wok, over medium heat. Add the onion and cook until translucent or about 5 minutes. Add the garlic and cook for about 1 minute.
2: Increase heat to medium-high. Add 1 tablespoon of olive oil & carrots & cabbage. Cook for approximately 5 minutes, stirring occasionally. Turn down to medium and cover for approximately 5 minutes, stirring occasionally.
3: Add the polish sausage, salt, pepper, basil, coconut aminos, & the remainder vegetables. Drizzle with olive oil as needed. Cook for an additional 15 minutes on medium heat or until vegetables are cooked to your liking. Garnish with parsley.