This is one of my new go-to recipes. It’s quick, it’s easy, it’s budget friendly. Move over salmon fried quinoa!
This recipe features…cabbage! I know, you probably can’t believe that cabbage is low FODMAP. But luckily, Monash University gave it the green light; so here we are. Please note: Common cabbage has the green light, not savoy cabbage; there is a difference. Cabbage is an awesome, nutritious, delicious vegetable because it’s in the cruciferous family. Some research indicates that just 3 servings of cruciferous vegetables can lower you risk of certain types of cancer (read more here). Cruciferous vegetables are full of cancer-fighting phytochemicals, specifically beta-carotene and lutein!
With this recipe, you can swap out the protein to mix it up; I have used both shrimp and chicken. The only downfall to this recipe is that it’s best when it's eaten right away. Typically, I prefer when foods can be used as dinner and leftovers the next day, but since this one is so delicious, I let it slide this time.
- 1 small head green cabbage, chopped
- 3 carrots, chopped
- 1 tbsp. unflavored coconut oil
- 1 tbsp. sesame oil
- 1/3 cup low sodium soy sauce
- 1 pound shrimp or 2 boneless skinless chicken breasts
- 2 eggs, beaten (optional)
- Heat the coconut oil in a skillet over medium heat.
- Add carrots and cabbage and sauté until soft about 10 minutes.
- If you are using chicken, add it and cook until it reaches and internal temperature of 165 degrees F. If you are using shrimp, add it and cook until shrimp turns pink.
- Mix together the soy sauce and sesame oil and pour over the mixture in the skillet. Cook skillet contents until vegetables are at a desired consistency.
- Once vegetables and the protein are done, add 2 eggs and scramble them into the mixture.
- Serve hot.