Gingered Cabbage and Carrots (low fodmap option)

Adventures in Partaking - Gingered Cabbage & Carrots {aip, paleo, whole 30}
Growing up, cabbage (with LOTS of onions) was a standard veggie dish in our house. One of my funniest memories of cabbage and onions was when we first moved to Tanzania and we were eating dinner at a neighbor’s house. We arrived before dinner and my mom and I went into the kitchen to help. Boy were we shocked to see a giant cast iron skillet full of fried onions.

At least it looked like just fried onions. Fried onions had often been an after school snack for me at my grandma’s house and I thought this lady must like fried onions as much as I did. I don’t know if I liked cabbage before that night, but I loved it after that night. And, before long, I loved cabbage without all the onions. In fact, if you struggle with fodmaps (especially onions), you can leave the onion out of this dish and it won’t be missed at all.

Here are some benefits of eating cabbage: (1/2 cup cooked)
~ 47% of your vitamin C for the day
~ 102% of your vitamin K for the day
~ 8% of your manganese
~ 6% of your folate
~ also good for heart health and digestion
Adventures in Partaking - Gingered Cabbage & Carrots {aip, paleo, whole 30}So, pair these benefits of cabbage with the high vitamin A (1 1/2 cup of carrots serving is 210%) and antioxidants of the carrots and the anti-inflammatory properties of the ginger and turmeric and what more could you ask for.

And, I find that anything with an asian flair (ginger & fish sauce) means I can eat it with chop sticks and that always makes life more fun. Well, I guess chop sticks are more fun if you know how to use them. If you’re not a chop stick fan, you can always get a pair of these EZ Chopsticks. I bought a pair for a friend’s husband once as a joke and little did I know that he’d want to use them all the time when they came over for dinner.

Gingered Cabbage & Carrots
Time: 25 minutes
Serve: 4-6


1 T olive oil (or fat of choice)
1 onion – optional

6-8 cups shredded cabbage
3-4 cups shredded carrots 

1 t pink himalayan salt or sea salt
2 inch fresh ginger – minced (or frozen & grated)
1 t dried turmeric
1/4 cup Water
***you can use bags of coleslaw mix with some extra shredded carrots for convenience sake

~ thinly slice or shred the cabbage and grate or shred the carrots
~ thinly slice the onion (if using)
~ heat olive oil in a large skillet over medium/ high heat and add onions
~ saute for a couple of minutes until they start to get some color
~ add cabbage – stir frequently and saute until some of the cabbage starts to brown a bit and it’s cooked down – this will take 8 minutes or so
~ add carrots to the pan
~ add grated/ minced ginger, turmeric & fish sauce and stir well
~ turn low heat and add 1/4 cup water
~ continue cooking until water is cooked out and carrots are softened. You may need to add a bit more water to get the carrots to your preferred consistency (depending on how finely grated they are)

Sign up here to get a FREE ‘Batch Cook Guide’ and always be the first to find out about new Adventures in Partaking recipes.

Adventures in Partaking - Gingered Cabbage & Carrots {aip, paleo, whole 30}

Adventures in Partaking - Gingered Cabbage & Carrots {aip, paleo, whole 30}
*** This recipe was shared on Phoenix Helix’s AIP Recipe Roundtable.
Check it out for more AIP goodness each and every week!

Shares 4

Leave a Reply

Your email address will not be published. Required fields are marked *