This recipe is a first from a series of plant-based, low histamine recipes that I’ll be posting on my website. Few week ago I was hit with a histamine crisis and since then I’ve been trying to figure out my plant paradox, low histamine diet. By now I already have few favorite dishes, and this mixed cabbage dish with fennel, ginger and leeks is one of my favorites.
Low histamine, Plant Paradox compliant, tasty, easy to make
One day I will write an article about my low histamine journey, but until then you can find more day to day updated and details on my Instagram account. Briefly, I have been eating a low histamine diet for the past month or so. At the beginning it was really hard, but by now I have few favorite meals that I’d like to share. They come super handy if you too need to empty your histamine bucket, but they are simply just good, whole, tasty food, plant paradox compliant, and all plant based. Because is hard to control the histamine level on animal protein, I decided the easier way to go about it is to go 100% plant based for a while.
This dish has both white and red cabbage, you can use either bit it does look better and it would be more nutritious if you use a mix of both. And when we are on a super restrictive diet, the way food looks matters a lot. Fennel and leeks have become some of my low histamine cooking staples; fennel adds a lot of flavor and goes really well with cabbage, and leeks, especially if slightly caramelized, add a lot of umami flavor – and we need that when we keep meals so simple.
I had this today with some reheated sweet potatoes, it completes the dish for a satisfying lunch. The sweet potato is optional though. If you are not on a low histamine diet or you can tolerate, adding a splash of apple cider vinegar at the end of the cooking will balance out a little bit the sweetness of the dish. I’m avoiding all vinegars for now.
Sauteed Cabbage with Fennel and Leeks
A low histamine, plant paradox, delicious plant-based meal
- 1 small fennel bulb, finely sliced (plus some of the green leaves, if you want)
- 1 thumb size ginger piece, grated
- 1 leek, well washed sectioned in half and finely sliced
- 1 very small white cabbage (or half a bigger one), roughly chopped
- 1 very small red cabbage (or half a bigger one), roughly chopped
- extra virgin olive oil (to well cover the pan)
- salt to taste
- pepper, apple cider vinegar (optional)
Heat the oil in a large pan (that has a lid).
Add the leeks and sautee for about 5-10 minutes, on medium heat, stirring occasionally, until you get a little caramelization on the leeks. Add the fennel and ginger. Stir more and cook for 5 more minutes. Add the cabbage, salt, mix well and cover with the lid. Check every few minutes to make sure the leeks and fennel don't stick, and add few tbsp of water if necessary. Cook until the cabbage is cooked to your liking; I like when it still has some bite to it and it doesn't go all mushy. Taste for salt, if you want add pepper and a sprinkle of apple cider vinegar, some of the fresh green leaves from the fennel stems.
Optional: serve with sweet potato cubes.