Rosemary braised red cabbage with kabanos
Pork
Ukrainian

Rosemary braised red cabbage with kabanos

Ingredients

  • Red Cabbage1/2
  • Olive Oil1 tablespoon
  • ButterKnob
  • Red Onions1 sliced
  • Red Wine Vinegar125ml
  • Brown Sugar140g
  • Red Chilli1 chopped
  • Rosemary2 sprigs
  • Bramley Apples1 chopped
  • Kabanos Sausages8
Original Source

Preparation Steps

step 1

Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 300ml water and some salt and pepper.

step 2

Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water.

step 3

Add the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins. Remove the lid and cook for a further 10 mins. Serve alongside some simple mash or boiled potatoes.