Eating pork and saurkraut is a Pennsylvania Dutch tradition to bring luck in the new year. Unfortunately, January 1st was the start of my low-FODMAP diet. I am superstitious, and couldn’t NOT eat that for the new year (let’s be honest, we all need as much luck as we can get), so I researched a way to make the recipe while still fitting in to my FODMAP requirements. What I came up with was as good, if not better than the original!
This was a quick meal that required some early crockpot work, and then some quick boiling and mashing right before eating. For these recipes, you’ll need…
- Pork Tenderloin
- Cabbage (only 1/2 a cup per low FODMAP serving)
- 2/3 cup brown sugar
- 2/3 cup acv (only 2 tbsp per low FODMAP serving)
- 1 tsp dried thyme
- salt
- pepper
- 2 tbsp olive oil
- 1/4 cup water
- 6 potatoes (peeled and cut into chunks)
- lactose free sour cream
- Add everything but the potatoes and sour cream to the crockpot and cook on low 7-8 hours.
- When you’re ready to eat. Place the chunks of potatoes in a large pot of salted water, making sure they are covered with water. Bring to a boil over high heat then turn the heat down and simmer until potatoes are tender when pierced with a knife.
- Drain in a colander then return potatoes to pot, removed from heat.
- Add about ⅓ cup of sour cream and mash with a potato masher. Add salt, pepper, and more sour cream if you feel like it needs more zip.
- Open the crockpot and shred apart the meat, at this point, it should be super tender!
- Serve 1/2 a cup of cabbage and as much pork as you’d like (with a bit of liquid), over the potatoes!
So, does this sound like something you’ll make? Let me know if you do, and if you have any other good low-FODMAP suggestions I should try (or something I should transform)!
All thoughts and opinions are my own. I am not a dietician.