Rosemary braised red cabbage with kabanos — sweet-and-sour slow-cooked red cabbage with apple, chilli and rosemary, finished with smoky kabanos sausages. Hearty Eastern European comfort.
- 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
Preparation
- 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.
- Bring to a simmer, then reduce the heat, cover with a well-fitting lid, and gently cook for 1½ hours, stirring frequently. If it gets too dry, add a little more water.
- Add the kabanos to the cabbage, cover, and gently simmer for 20 minutes. Remove the lid and cook for a further 10 minutes. Serve alongside some simple mash or boiled potatoes.
