Orange pecan brussels and cabbage recipe


  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 10 Minutes


  • 6 oz (170 g) butter, softened
  • 1 orange zest
  • 1 orange juice
  • ½ tsp orange essence
  • ½ tsp sea salt
  • Ground black pepper
  • 3 oz (85 g) toasted pecans, finely chopped
  • 10 oz (280 g) Brussels Sprouts, shredded
  • 10 oz (280 g) cabbage, shredded
  • ½ cup 4 fl oz water
How to Make It
  1. In a bowl, mix together the butter, orange zest and juice, orange essence, sea salt, pepper and pecans until completely combined.  It takes a little effort to bring it all together.  Hang in there.  This is enough for 2 batches of Brussels, so keep the remainder in ‘fridge.
  2. Place the Brussels, cabbage and water in a large pan over medium-high heat and cook for about 12 - 15 minutes, until crisp-tender.  You do not want soggy greens.
  3. Drain really well and return to the hot pan.  Add the orange pecan butter and toss the greens well until completely coated.

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