Steamed Brussels Sprouts & Chinese Cabbage with Whole Grain Polenta
Gently steamed Brussels sprouts and Chinese cabbage served with creamy polenta, toasted walnuts, fresh lime, and pomegranate seeds. A vegetable-forward, fiber-rich plate built for steady energy, digestive support, and simple everyday nourishment, with natural flavor at the center.
Ingredients
Steamed Vegetables
- 500 g Brussels sprouts trimmed and halved
- 400 g Chinese cabbage roughly chopped
- 2 pieces lime leaves optional
- 1 tbsp olive oil added to steaming water
Whole Grain Polenta
- 200 g whole grain polenta cornmeal
- 800 ml water
- ½ tsp salt
- 1 pinch nutmeg
Toppings
- 60 g walnuts lightly warmed in a pan
- 80 g pomegranate seeds
- 1 tbsp lime juice freshly squeezed
- 1 tbsp extra virgin olive oil for finishing
Instructions
- Bring water to a gentle simmer in a steamer pot. Add olive oil and lime leaves. Steam Brussels sprouts and Chinese cabbage for 8–10 minutes until tender but still structured.
- Meanwhile, bring water and salt to a boil. Slowly whisk in whole grain polenta and cook on low heat, stirring regularly, until thick and creamy. Add nutmeg and adjust seasoning.
- Warm walnuts gently in a dry pan for 2–3 minutes.
- Serve polenta on plates, top with vegetables, sprinkle walnuts and pomegranate seeds, and finish with lime juice and olive oil.
Notes
Plant-Based Protein Boost: Add ½ cup lentils, chickpeas, tofu, or edamame to increase plant protein and fibre while keeping the dish balanced and satisfying.
Make It Lighter: Reduce the oil slightly and increase the proportion of Chinese cabbage for a lighter, more volume-rich version with fewer calories but the same satisfying texture.