Healthy winter recipes

Winter is the season for cabbage and root veg: kale, Brussels sprouts, red cabbage, savoy cabbage, leeks, parsnips, swede, beetroot and lamb’s lettuce. Here you’ll find stews, oven bakes, salads and soups with these ingredients, all with no refined sugar. For squash and mushrooms, see our autumn recipes.

All winter recipes

• High-protein air fryer steak with parsnips and horseradish – 537 kcal
• Keto duck breast with Brussels sprouts – 590 kcal
• Vegan one-pot gnocchi with cannellini beans and kale – 347 kcal
• Mild oat and chicken stew with parsnip – 340 kcal
• High-protein savoy cabbage rolls with green spelt, smoked tofu and Alpine cheese – 375 kcal
• High-protein air fryer turkey skewers with apple and red cabbage salad – 466 kcal
• Low-carb duck salad with oranges, lamb's lettuce and walnuts – 575 kcal
• High-protein beef cheeks with celeriac purée and root veg – 543 kcal
• Warm lentil and beetroot salad with goat's cheese and walnuts – 490 kcal
• Gluten-free beetroot soup with horseradish cream – 220 kcal
• Vegan sweetheart cabbage stir-fry with tofu – 320 kcal
• Vegan white cabbage and bean stew with caraway and potatoes – 323 kcal
• High-protein beef brisket with parsnips – 560 kcal
• Vegan lentil and leek bake – 420 kcal
• Gluten-free potato and leek gratin with Gruyère – 420 kcal
• High-protein turkey and parsnip pan-fry – 410 kcal
• Vegan cream of parsnip and chestnut soup – 340 kcal
• Vegan beetroot soup with horseradish – 200 kcal
• High-protein venison strips with parsnips – 380 kcal
• Vegan red cabbage and pear soup with walnuts – 240 kcal
• Warming leek and cheese soup with beef mince – 430 kcal
• Vegan mushroom and chestnut soup with thyme – 260 kcal
• Gluten-free lentil stew with savoy cabbage and potatoes – 370 kcal
• High-protein leftover hash with roast beef, Brussels sprouts and fried egg – 567 kcal

Frequently asked questions

Which vegetables are in season in winter?

From December to February mainly kale, Brussels sprouts, red cabbage, white cabbage, savoy cabbage, leeks, lamb’s lettuce and chicory, plus stored veg such as carrots, parsnips, celeriac, swede, beetroot and potatoes.

How do I prepare kale?

Strip the leaves from the tough stalks, wash them well and chop them small. Traditionally kale is braised; raw, it’s lovely finely shredded in a salad or baked into crisps.

Related ideas

• Healthy soups and stews
• Healthy autumn recipes
• Healthy Christmas dinner: starter, main and dessert
• Cabbage recipes: white, sweetheart, savoy and kimchi
• Stew recipes: lentils, kale and chickpeas
• Veganuary: easy vegan recipes for every day
• Oven bakes and gratins

Plan and calculate

• Calorie calculator
• Protein calculator
• What’s in season in Germany in February?
• Seasonal calendar for Germany