Winter Vegetable Saute

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Adapted from Out of Our Kitchens - Recipes from Nova Scotia Dieititians. (

Yield: 4 servings


1 tbsp/15mL Extra Virgin Olive Oil or Grapeseed Oil
1 Onion, diced
2 Garlic cloves, minced
1 Small Purple Cabbage, cut into bit sized chunks
1 cup/250mL Brussels sprouts – cut into quarters
1/2 cup/125mL Walnuts
1/2 cup/125mL Dried Cranberries
Splash Balsamic Vinegar
Pinch Salt



  1. Add oil to a large sauté or stir fry pan over medium heat.

  2. Add onion and garlic: stir for 1-2 minutes.

  3. Add the cabbage and Brussels sprouts – stir gently and sauté 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 sauté to warm and let flavours blend.


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