Fruity Cavolo Nero Stuffing

You will need

200g pack sliced Cavolo Nero
50g butter
1 onion, finely chopped (200g)
1 clove garlic, finally chopped
1 Bramley apple, grated (250g)
50g flaked almonds, toasted
50g walnuts, roughly chopped
50g dried cranberries
Zest of 1 clementine
200g fresh breadcrumbs
100ml hot chicken or vegetable stock


1 Preheat the oven to 200oC, gas mark 6.

2 Cook the Cavolo Nero in a large pan of boiling water for 3 minutes, drain well and roughly chop.

3 Meanwhile, heat the butter in a frying pan and fry the onion and garlic for 2-3 minutes. Stir in the apple, almonds, walnuts, cranberries, zest, breadcrumbs and Cavolo Nero, season then mix in the stock.

4 Press into an ovenproof serving dish and bake for 20 minutes or until golden. Great as an accompaniment to roasts.

Cook’s tip

Alternatively roll into 18 balls and place on a greased baking tray and cook for the same time. For a great vegetarian main meal, use vegetable stock and press into a 900g lined loaf tin and bake for 30 minutes.

Recipe courtesy of Cavolo Nero