Rosemary braised red cabbage with kabanos

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


  • 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


  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.

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