Red cabbage can be difficult to navigate on the Low-FODMAP diet. Although a ‘safe’ serving of red cabbage is 80g, I would struggle with this amount. Whether it’s the fibre or an extreme reaction to the oligo-fructans, any brassica in large quantities can poleaxe me. The reaction does seem slightly less severe when the cabbage is cooked. Also, I really need that deep purple on my Christmas plate. Whether you’re having goose, turkey or ham this slightly aromatic, sweet pile of purple can lift a festive plate. You can watch a 'how to' video of this super simple FODMAP friendly recipe here
Prep – 15 minutes
250g shredded red cabbage, (core removed, shredded in 5mm slices)
6 tbsp. (90ml) water
2 tbsp. non-brewed condiment or cider vinegar
¼ tsp. mixed spice
2 tsp. dark muscavado sugar
Large pinch of salt flakes
Large pinch of ground white pepper
Rinse the red cabbage and place in a small-ish lidded pan with all the other ingredients. Cover with the lid and bring to the boil over a high heat. Immediately it has started boiled turn it down to a low simmer for 10 minutes.
Remove the lid and simmer for a little longer (around 5 minutes) until the water has evaporated and the cabbage is glossy. Keep an eye on the cabbage, as it is important the pan doesn’t boil dry and burn the sugar. Remove to a warm serving dish.