4 Ways with Brussels Sprouts & Red Cabbage

These mighty duvet lifters work wonderfully together. Here are a few ideas for you to try beyond the Christmas roast.

Ferment

Shred an even mix of sprouts and cabbage making 300g, add 1 tablespoon of coarse sea salt and let sit for 15 minutes. Stir in 2 bay leaves, a teaspoon each of caraway and mustard seeds and pack into a sterilised jar, adding any liquid. Lay a large cabbage leaf on top to keep the mix submerged in the wet - if there’s not enough liquid top up with salted water. Leave to ferment for 7 days. You might have to allow air to escape the jar every few days. After a week you have gut superhero Sauerkraut, ready to add to pretty much any savoury plate.

Winter slaw

Shred the sprouts and cabbage together and pour over the juice of a clementine and a lime. Set aside to lightly pickle. In a separate bowl, mix together mayonnaise, olive oil and a thumb of fresh grated ginger. Mix in the cabbage and sprouts, adding parsley and scatter through clementine segments and some toasted cashews.

Pancakes

Finely shred the cabbage and sprouts together, zest a lemon and mix into a pancake batter. Fry for a few minutes each side until golden brown. Serve with a squeeze of lemon and a spoon of crème fraîche. 

Roast

Cut the red cabbage into wedges, drizzle both the cabbage and sprouts with olive oil and scatter with salt. Roast the cabbage for 30 minutes, half way through add the whole sprouts. For the dressing, whisk olive oil, apple cider vinegar, dijon and a squeeze of lemon. Drizzle over the roasted veg, top with crumbled feta, pomegranate seeds and toasted walnuts.