Warm Winter Salad - Sprouts, Cabbage & Pomegranate

The Balanced Kitchen
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


  • 200 g sprouts ends removed, outer leaves removed if needed and chopped in half
  • 100 g savoy cabbage stems removed, washed and shredded
  • 2 small small brown onions skin removed and diced
  • 1 large clove garlic skin removed and minced
  • 3 tbsp balsamic vinegar
  • 1 pomegranate pips removed and discard skin
  • pinch sea salt
  • pinch ground black pepper
  • 2 tbsp rapeseed oil


  • Steam the sprouts for 10 mins.
  • Add the oil to a large frying pan or wok and heat.
  • Add the onion and cook gently for 5 mins, turning frequently.
  • Add the garlic and sprouts and cook for a further 5 mins, turning frequently.
  • Add the balsamic vinegar and cabbage to the pan and toss all the ingredients until coated and combined.
  • Place a lid on the pan and leave to cook on a low heat for 10 mins.
  • Remove from the pan and allow to cool for half an hour.
  • Add the pomegranate seeds once the mixture has cooled to room temp.
  • Season with salt and pepper.
  • Serve at room temperature as a salad or a side dish.
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