Festive Fruity Cavolo Nero Stuffing

PREP: 10 Minutes
COOK: 20 Minutes
Skill Level: Easy
Picture of Fruity Cavolo Nero Stuffing

Nutrition Info (Per Serving)

274 kcal Energy
28.8g Carbohydrate
6.7g Protein
9.9g (of which Sugar)
14.1g Fat
2.8g Fibre
4.1g (of which Saturated Fat)
0.43g Salt


  • 200g pack sliced cavolo nero
  • 50g butter
  • 1 onion, finely chopped
  • 1 clove garlic, finally chopped
  • 1 Bramley apple, grated
  • 50g flaked almonds, toasted
  • 50g walnuts, roughly chopped
  • 50g dried cranberries
  • Zest of 1 clementine
  • 200g fresh breadcrumbs
  • 100ml vegetable stock

For a Vegan Option: Replace butter with with vegan butter


  1. Preheat the oven to 200°C, 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 a 900g lined loaf tin and bake for 30 minutes or until golden. Great as an accompaniment to roasts.

Cooking Tips

Alternatively roll into 18 balls and place on a greased baking tray and cook for 20 minutes or until golden.

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