Savoy & Brussels Sprout Stir Fry

Time: 30 mins
Serves: 2
Tags: Dairy Free, Family, Vegan, Vegetarian


Liven up your winter lunch box with this delicious Savoy cabbage and Brussels Sprout stir fry. Enjoy cold as a twist on a traditional salad, or warm and fresh out of the pan as a warm salad side dish with the family! This recipe was created by food blogger ‘The Balanced Kitchen’.


  • 200 g Sprouts
  • 100 g Blas y Tir Savoy Cabbage
  • 2 Small Onions, diced
  • 1 Clove Garlic, minced
  • 3 tbsp Balsamic Vinegar
  • 1 Pomegranate, remove pips and discard skin
  • Sea Salt & Ground Black Pepper, to season
  • 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.

Top Tip

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

You can find out more about food blogger ‘The Balanced Kitchen’ by visiting her website, here!

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