COOKING WITH LOSALT

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

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.