Rosemary braised red cabbage with kabanos

Name: Rosemary braised red cabbage with kabanos
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 1/2 Red Cabbage; 1 tablespoon Olive Oil; Knob Butter; 1 sliced Red Onions; 125ml Red Wine Vinegar; 140g Brown Sugar; 1 chopped Red Chilli; 2 sprigs Rosemary; 1 chopped Bramley Apples; 8 Kabanos Sausages

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Red Cabbage½
Olive Oil1 tbsp
Butter
Red Onions1
Red Wine Vinegar125 ml
Brown Sugar140 g
Red Chilli1
Rosemary2 sprig
Bramley Apples1
Kabanos Sausages8

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

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.
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.
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.