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Rosemary braised red cabbage with kabanos

Name: Rosemary braised red cabbage with kabanos
Ingredients: 0.5 Red Cabbage; 1 tablespoon Olive Oil; Knob Butter; 1 sliced Red Onions; 125 ml Red Wine Vinegar; 140 g Brown Sugar; 1 chopped Red Chilli; 2 sprigs Rosemary; 1 chopped Bramley Apples; 8 Kabanos Sausages

Ukrainian pork dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

0.5 Red Cabbage
1 tablespoon Olive Oil
Knob Butter
1 sliced Red Onions
125 ml Red Wine Vinegar
140 g Brown Sugar
1 chopped Red Chilli
2 sprigs Rosemary
1 chopped Bramley Apples
8 Kabanos Sausages

Method

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.

Rosemary braised red cabbage with kabanos

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Ingredients

Method

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