Confession: I am Blender Queen. Translation: I am lazy. Anything that can go the blender route should, because it will make my life easier. Thus, this “sauce”/marinade, which is totally delicious and totally yep, easy. You do not need to use the blender. If you prefer, mince the green onion’s whites and whisk the marinade ingredients together in a bowl.
You’ll have meatballs and sauce leftover, which for us is always a good thing. Double the cabbage recipe, if you prefer, using two pans for the added quantity.
Prepare the white beans as described below, (rinsing and soaking for 18-24 hours), before starting the main chili recipe. (For a dairy-free version, see Variations below.)
I adapted this recipe for our family from one by The Healthy Home Economist. Among a few other changes, I made it GAPS-friendly with apple cider vinegar and added the turmeric for added nutrition and flavor. Thank you to Sarah Pope for the wonderful, whole food, cultured condiment model.
Serve this cozy, (optionally spicy) stew with cooling probiotic sour cream, cucumbers, lime wedges and fresh cilantro. Each of the toppings should be in separate bowls on the table for passing and serving, which adds to the feel of a Middle Eastern feast.