Low FODMAP curried cabbage with bacon

Low FODMAP curried cabbage with bacon

by admin
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A vegetable that could really use a marketing campaign, if you’d ask me: the white cabbage. I barely know anyone who has one sitting in the fridge these days. And that’s a shame, because it’s such a good vegetable to have on hand. They are available year round, super cheap and they keep forever in the fridge. Even on the low FODMAP diet, which comes with all kinds of restrictions, I find it a useful filler vegetable. From slaw to stir fry to fritters, you can go so many ways with this one. Today, I’m sharing with you another way to rock that cabbage, with a super flavourful low FODMAP curried cabbage side dish.

Ingredients for low FODMAP curried cabbage

Because this side dish is well-seasoned, I’d advise you to keep the rest of the meal more plain. Usually I serve it with mashed potatoes, but it’s also great over white rice.

White cabbage – I keep a head of cabbage in the fridge and tear off leaves as needed. The cabbage strips will soften during the cooking process. White (or common) cabbage is low FODMAP up to 75 grams per serving.

Carrots – Sweet, cheap and no FODMAPs detected!

Bacon rashers – Check the ingredient list first. Bacon is processed meat with added ingredients. Garlic and onion can be hidden under the name ‘spices’.

Spices – Use the low FODMAP curry spice blend from my blog, or use a pre-bought spice mix

Water – Keep a cup of water on hand to help soften the vegetables

Can I make this ahead of dinner?

Sure! Your cooked low FODMAP curried cabbage can be stored in the fridge for up to 3-4 days. If you want to reheat them, do so in a skillet over medium heat and add a little bit of water to prevent the vegetables from drying out.

A plate of low FODMAP curried cabbage with bacon, carrot and mashed potato

Low FODMAP curried cabbage with bacon

Inexpensive vegetables, packed with flavor from bacon rashers and your own curry spice blend
Print Recipe Pin Recipe
Course Side Dish
Cuisine European
Servings 2
Cost €

Ingredients
  

  • 150 grams white cabbage
  • 170 grams carrots
  • 1 tsp curry spice blend
  • 100 grams bacon strips
  • 100 ml hot water

Instructions
 

  • Cut the cabbage into 5mm wide strips. Peel the carrot and trip the ends. Using a vegetable peeler, slice lengthwise into thin ribbons.
  • Cut the bacon strips into bite sized pieces,
  • Put a non-stick skillet on the stove and turn the heat to medium. When the skillet is properly hot, add the bacon. Fry until it's starting to get crispy.
  • Add the cabbage and carrot to the skillet and sautée for three minutes. Then add 100ml water, and cook until the water has evaporated and the vegetables are tender.
  • Season with the curry spice blend and stir until combined. Serve immediately.

Notes

  • White or common cabbage is low FODMAP up to 75 grams per serving (after that, high in sorbitol).

Blogpost and recipe last revisited September 2022.