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