Sprout, Cabbage & Cranberry Stir-Fry

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.