recipe · 0 min · serves 4

Rosemary braised red cabbage with kabanos

Ingredients

• 0.5 cabbage_unit cabbage
• 1 tbsp olive oil
• 1 butter_unit butter
• 1 onion_unit onion
• 125ml white vinegar
• 140g brown sugar
• 1 chilli_unit chilli
• 2 rosemary_unit dried rosemary
• 1 apple_unit apple
• 8 sausage_unit sausage

Method

1. step 1
2. 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.
3. step 2
4. 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.
5. step 3
6. 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.