Rosemary braised red cabbage with kabanos
By Good Food
Smoked Polish sausages and slow-cooked cabbage make up this versatile dish that works as a main or substantial side
- Prep:10 mins
Cook:2 hrs
- Serves 4
- Easy
Nutrition per serving
- kcal 440
- fat 24g
- saturates 9g
- carbs 46g
- sugars 45g
- fibre 3g
- protein 13g
- salt 1.64g
Ingredients
- ½ red cabbage
- 1 tbsp olive oil
- knob of butter
- 1 red onion, sliced
- 125ml red wine vinegar
- 140g soft dark brown sugar
- 1 red chilli, finely chopped
- 2 rosemary sprigs
- 1 large Bramley apple, cored and roughly chopped
- 8 kabanos sausages, cut into finger lengths
Method
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 hrs, stirring frequently. If too dry, you can add a little more water.
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.
