Winter Vegetable Saute

Brussel Sprouts aren’t the most popular veggie in town – but I’ll bet if you make this quick and easy warm salad that you will change some minds about the poor miniature cabbage!

This is just a recipe I threw together cuz I had purple cabbage and Brussel sprouts in the fridge…so it is not an exact recipe. Feel free to use different cabbages or raisins instead of cranberries. And I wouldn’t blame you a bit if you decided to add a little crisp bacon or pancetta!

Winter Vegetable Saute

  • 1 tbsp Extra Virgin Olive Oil or Grapeseed Oil
  • Onion, Diced
  • Garlic cloves, minced
  • Purple Cabbage, cut into bite-sized chunks
  • Brussel Sprouts – take a slice off of the bottom and cut into quarters
  • Walnuts
  • Dried Cranberries
  • Balsamic Vinegar
  • pinch of salt

1. Add oil to a large saute or stir-fry pan over medium heat
2. Throw in onion and garlic and stir for 1-2 minutes.
3. Add the cabbage and Brussel sprouts – stir gently and saute for 10 minutes  – you want the cabbage to be tender but to still have a slight crunch.
4. Add walnuts, cranberries, a splash of balsamic vinegar and a pinch of salt.
5. Stir and saute to warm and let flavors blend.






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