Name: Rosemary braised red cabbage with kabanos
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Cuisine: Eastern European
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

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Rosemary braised red cabbage with kabanos

Rosemary braised red cabbage with kabanos

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 2 hrs

A star rating of 4.8 out of 5.8 ratingsRate

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Smoked Polish sausages and slow-cooked cabbage make up this versatile dish that works as a main or substantial side

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal440
fat24g
saturates9g
carbs46g
sugars45g
fibre3g
protein13g
salt1.64g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2011

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A star rating of 4.8 out of 5.8 ratings

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