Sprout, Cabbage & Cranberry Stir-Fry
- Prep: 5 minutes + defrosting
- Cook: 10 minutes
- Serves: 4 as an accompaniment
Fresh or leftover sprouts work just as well as frozen. Make this into more of a meal with shredded roast turkey or chicken.
INGREDIENTS
- 1 tbsp olive oil
- 1 onion, sliced (180g)
- 300g frozen Brussels sprouts, defrosted and halved
- ½ Savoy cabbage, shredded (200g)
- 180g pack whole chestnuts, roughly chopped
- 3 tbsp cranberry sauce (75g)
- ½ tsp LoSalt
METHOD
- Heat the oil in a large frying pan and fry the onion for 3 minutes until golden. Stir in the sprouts, cabbage, chestnuts and 2 tbsp water and stir fry for 5 minutes.
- Stir in the cranberry sauce and LoSalt and heat through for 1 minute.