Braised red cabbage

Braised red cabbage (Paleo, AIP, low FODMAP)

I stopped eating cabbage on the assumption that this would be a massive FODMAP no no. After all  green cabbage has the power to bring even the strongest digestive system to it's knees and I never really liked it that much anyway. I did however enjoy a nice braised red cabbage, there's something very autumnal and warming about it when combined with oils and spices. I decided to check it out on my Monash FODMAP app and low and behold, red cabbage is low in FODMAP's. Anything new that I can add to my limited repertoire excites me immensely, so I set about making up for lost time with this beautiful vegetable.

As a a cruciferous vegetable, red cabbage is loaded with antioxidants, rich in fibre, and packed with essential minerals such as calcium, iron and potassium.

Aside from the nutrient count, it tastes delicious and the vibrant purple makes any plate look beautiful.

Serves 4 small side portions or 2 large sides.
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Ingredients:

1 medium sized red cabbage cored and finely sliced. 
4 rashers of bacon, sliced into strips.
Half a leek for AIP or the tops of two leeks (green parts only) for low FODMAP, finely chopped.
1 tablespoon of finely chopped fresh ginger. Ginger soothes and calms digestive complaints, is rich in magnesium, potassium and copper and is a potent anti-inflammatory.
The juice of half a large lemon
1 heaped teaspoon of cinnamon
2 tablespoons of extra virgin olive oil
1 tablespoon of coconut oil
A good pinch of sea salt

Method:

Add the olive oil to a heavy casserole dish and turn the heat to medium. Add your bacon strips and cook until they just start to crisp around the edges. Once they are cooked, remove them from the pan and keep to one side. Add your sliced leeks, salt and ginger to the oil and cook until they soften and the flavours infuse - about 5 minutes. Once the leek is soft, add your coconut oil and let it melt. Add your sliced cabbage and stir at a medium heat coating it in all the oils and flavours from the pan. let this sizzle for about ten minutes, stirring regularly to ensure nothing sticks to the pan. Reduce the heat to low and add the lemon juice, bacon and cinnamon. Put the lid on and continue to cook for a further 20 minutes stirring at regular intervals.

This makes a great addition to your Sunday roast if you are able to resist eating the whole lot straight from the pan.