Rosemary braised red cabbage with kabanos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- ½ red cabbage
- 1 tbsp olive oil
- knob of butter
- 1 red onionsliced
- 125ml red wine vinegar
- 140g soft dark brown sugar
- 1 red chillifinely chopped
- 2 rosemarysprigs
- 1 large Bramley applecored and roughly chopped
- 8 kabanos sausagescut into finger lengths
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.
