Shredded Brussels Sprouts & Red Cabbage with Paprika

you know it's good when it's this colourful

you know it’s good when it’s this colourful

I’ll eat brussels sprouts anywhere, anytime.

Hubs, however, is not so accommodating. He is not a fan. So I’m always trying to be more creative than just shoving them in the oven and hoping for the best.

This stir-fry type affair was a spur of the moment decision. One of those times when you stick your head in the fridge and do a quick, desperate inventory.

I had brussels, I had cabbage. I had a very tasty side dish that takes ten minutes.

Shredded Brussels Sprouts & Red Cabbage with Paprika (serves 2-3)

  • 12 brussels sprouts, trimmed and shredded
  • 2 green/spring onions, finely chopped
  • 1 cup shredded red cabbage
  • 1 1/2 tsps smoked paprika
  • 2 tsps lemon zest
  • 2 tbsps extra virgin olive oil
  1. Heat the oil in a wok or frying pan. Add the onion, sprouts and cabbage and saute over a medium heat for about 5 minutes.
  2. Stir in the paprika and season well. Cook for a further 5 minutes until the cabbage is tender. Just before serving stir through the lemon zest.

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2 thoughts on “Shredded Brussels Sprouts & Red Cabbage with Paprika

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