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Sauteed Cabbage with Fennel and Leeks, Low Histamine

Sauteed Cabbage with Fennel and Leeks, Low Histamine

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Description

A low histamine, plant paradox, delicious plant-based meal


Ingredients

  • 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)

Instructions

  1. Heat the oil in a large pan (that has a lid).
  2. 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 a 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.

Notes

Optional: serve with sweet potato cubes.