This Sautéed Cabbage with Fennel and Leeks recipe is a first from a series of plant-based, low histamine recipes that I’ll be posting on my website. A few weeks ago I was hit with a histamine crisis and since then I’ve been trying to figure out my plant paradox, low histamine diet. By now I already have a few favorite dishes, and this mixed cabbage dish with fennel, ginger, and leeks is one of my favorites.
Low histamine, Plant Paradox compliant, tasty, easy to make
One day I will write an article about my low histamine journey, but until then you can find more day to day updated and details on my Instagram account. Briefly, I have been eating a low histamine diet for the past month or so. In the beginning, it was really hard, but by now I have a few favorite meals that I’d like to share. They come super handy if you too need to empty your histamine bucket, but they are simply just good, whole, tasty food, plant paradox compliant, and all plant-based. Because is hard to control the histamine level on animal protein, I decided the easier way to go about it is to go 100% plant-based for a while.
This dish has both white and red cabbage, you can use either but it does look better and it would be more nutritious if you use a mix of both. And when we are on a super restrictive diet, the way food looks matters a lot. Fennel and leeks have become some of my low histamine cooking staples; fennel adds a lot of flavors and goes really well with cabbage, and leeks, especially if slightly caramelized, add a lot of umami flavor – and we need that when we keep meals so simple.
I had this today with some reheated sweet potatoes, it completes this Sautéed Cabbage with Fennel and Leeks dish for a satisfying lunch. The sweet potato is optional though. If you are not on a low histamine diet or you can tolerate, adding a splash of apple cider vinegar at the end of the cooking will balance out a little bit the sweetness of the dish. I’m avoiding all vinegar for now.