Sauteed Cabbage

A low FODMAP sauteed cabbage with green cabbage browned in garlic-infused oil, caraway seeds, a splash of apple cider vinegar, and scallion greens.

Prep 10 min

Cook 12 min

Serves 4

Gluten-freeDairy-freeVegan

Ingredients

• 300 g green cabbage (about 1/4 of a medium head), cored and sliced 1/4 inch thick
• 2 tablespoons garlic-infused olive oil
• 1/2 teaspoon caraway seeds (optional)
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 teaspoon apple cider vinegar
• 2 tablespoons sliced scallion greens (green parts only)

Instructions

Brown

1. Heat the garlic-infused oil in a large skillet over medium-high heat until shimmering.
2. Add the caraway seeds and stir for 20 seconds, until fragrant.
3. Add the cabbage and spread it out. Cook without stirring for 2 minutes, until the bottom layer browns.

Soften

1. Stir, season with the salt and pepper, and cook 6 to 8 minutes more, stirring every minute or so, until tender with browned edges.
2. Take the pan off the heat, add the vinegar, and toss.
3. Scatter the scallion greens over the top and serve hot.

Tips & Substitutions

• Weigh the cabbage. Cabbage cooks down a lot, so 300 g raw looks like a small side once browned. That is 75 g per serving.
• Add bacon. Cook 3 slices of chopped bacon (with no onion or garlic on the label) first and use 1 tablespoon of the fat in place of half the oil.
• Butter finish. A tablespoon of butter stirred in at the end makes it richer; it will no longer be vegan.
• No caraway. Use 1/4 teaspoon smoked paprika or a pinch of red pepper flakes.
• Serve it with. Pork tenderloin, pork chops, or sausages made without onion or garlic.

Why This Works

Cabbage portion. Common green cabbage is low FODMAP at 75 g per serving; larger amounts become moderate for sorbitol.

High heat. Leaving the cabbage alone at the start browns it and brings out its sweetness instead of steaming it.

Garlic-infused oil. It adds garlic flavor, and strained garlic oil is low FODMAP because the fructans stay behind in the garlic.

Storage

Refrigerate leftovers, covered, for up to 4 days. Reheat in a skillet over medium heat for 3 to 4 minutes. It does not freeze well.