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   15 December 2021  

#  Shredded Sprouts and Savoy Cabbage with Caramelised Apple  


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Serves

 10 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    2 large bramley apples  

   40g butter, softened  

   1 tbsp soft dark brown sugar  

   1 Savoy cabbage, core removed, shredded  

   1 kilo of Brussels sprouts, trimmed and shredded  

   50g Roasted hazelnuts, roughly chopped  

   1 bunch Parsley or Micro parsley to garnish  

 



  

 



Method

 Step 1 

Core and chop the apples into large chunks, I like to leave the skin on but you can peel if you prefer.



 Step 2 

Place in a pan with the butter and melt on a low heat, once melted add in the sugar and turn the heat up slightly until the butter starts to foam and the sugar dissolves.



 Step 3 

Stir on a medium heat for 5-8 minutes. They want to feel soft and for some to become a sauce but still hold their shape.



 Step 4 

Blanch the cabbage in a large pan of salted boiling water for 3 mins, then drain.



 Step 5 

Meanwhile, heat the rapeseed oil in a frying pan and stir-fry the sprouts for 3 mins to soften. Add the drained cabbage and cook for a further 2 mins until piping hot.



 Step 6 

Tip the apples and hazelnuts into the savoy cabbage and sprout pan. Mix to combine and season with sea salt.



 Step 7 

To serve, pile onto a serving plate and top with the parsley.



 



 

 

 

 

 

 

 

 

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