Winter Vegetable Saute
Adapted from Out of Our Kitchens - Recipes from Nova Scotia Dieititians. (dietitiansns.com).
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
Add oil to a large sauté or stir fry pan over medium heat.
Add onion and garlic: stir for 1-2 minutes.
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.
Add walnuts, cranberries, a splash of balsamic vinegar and a pinch of salt.
Stir and sauté to warm and let flavours blend.