Spiced Red Cabbage
Want to add colour to your low FODMAP Christmas table and an ‘off the beaten path’ side of vegetables? Look no further than red cabbage. Contrary to popular belief, cabbage is low FODMAP at 1 serve or 3/4 cup.
Suitable for: vegetarians, gluten-free, wheat-free, dairy-free, low FODMAP (3/4 cup).
How to serve: Perfect with roast meat such as chicken, pork or turkey
Ingredients
- 1 red cabbage washed and shredded
- 2 tbsp onion-infused olive oil
- 2 tsp mustard seeds
- 1 tbsp tamarind juice (or vinegar, verjuice or lemon)
- 1 piece chopped ginger
- 1 red chilli (optional)
- ½ tsp turmeric
- ½ tsp paprika
- Salt and pepper to season
Method
- Heat 2 tbsp onion-infused olive oil and add mustard seeds (ah the sound of them crackling!) and add 1tbsp tamarind juice (or vinegar or lemon juice)
- After 2- 3 minutes add ginger and optional for kick, 1 red chilli and cook for 3-5 minutes till they wilt
- Add turmeric, paprika let it cook for 2-3 minutes
- Add 1 sliced purple (or other coloured) cabbage and cook for 15 minutes on low flame till wilts season with salt and pepper
This recipe was contributed by Lisel Varley