Blas Y Tir - The home of welsh produce - Our Recipes

Savoy and Brussel Sprout Stir Fry

Liven up your winter lunch box with this delicious Savoy cabbage and Brussel Sprout stir fry. Enjoy cold whilst on the go for a nutritious and seasonal meal.  Find out more about The Balanced Kitchen by visiting her Instagram page!
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  • 30 minutes
  • Serves 2
Savoy Cabbage and Brussel Sprout Stir Fry


  • 200g Sprouts
  • 100g Blas y Tir Savoy Cabbage
  • 2 small Onions, diced
  • 1 large clove of Garlic, minced
  • 3 tbsp. Balsamic Vinegar
  • 1 Pomegranate, remove pips and discard skin
  • Sea Salt & ground Black Pepper
  • 2 tbsp. Rapeseed Oil


  1. Steam the sprouts for 10 minutes.
  2. Whilst the sprouts cook, add oil to large frying pan/wok and gently fry the onion. Once softened, add the cooked sprouts and garlic and cook at a low heat for a further 5 minutes, turning frequently.
  3. Add balsamic vinegar and savoy to the pan and toss all the ingredients until coated and combined.
  4. Place a lid on the pan and leave to cook over a low heat for a further 5 minutes.
  5. Remove mixture from the pan and allow to cool for half an hour.
  6. Add the pomegranate seeds once the mixture has cooled down to room temperature, season with salt and pepper.

Serving suggestion:

Enjoy hot as a side to accompany any warming winter meal, or cold as a salad.

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