July 15, 2020

Serves 4

Great Shape: 1 protein, 1 fat, 2 vegetable 

Reset: suits all phases


  • 12 Brussels sprouts, quartered
  • 100g butter
  • 750g green cabbage, finely sliced
  • 1 tsp salt
  • 1 tsp onion powder
  • ¼ tsp ground black pepper
  • 1 Tbsp white wine vinegar
  • 2 cloves garlic, minced
  • ½ onion, finely chopped
  • 1 Tbsp red curry paste
  • 600g ground pork or ground lamb
  • 8 Tbsp fresh coriander


  1. Fry the Brussels sprouts in half the butter in a large frying pan or wok on medium high heat until softened, about 10 minutes, tossing frequently.
  2. Add the cabbage and stir-fry until softened.
  3. Add the salt, onion powder, pepper and vinegar. Sauté until fragrant. Place the vegetable mixture in a bowl, and reserve.
  4. Melt the rest of the butter in the same pan. Add garlic, onion, and curry paste. Sauté for 1 minute. Add ground meat and sauté until the meat is cooked through and most of the liquid has evaporated.
  5. Lower the heat a little and add the vegetable mixture back to the pan. Stir until everything is warmed through.
  6. Finish seasoning with salt and pepper to taste. Garnish with fresh coriander.
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