Sprout, Cabbage & Cranberry Stir-Fry

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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

  1. 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.
  2. Stir in the cranberry sauce and LoSalt and heat through for 1 minute.