Recipe #53315

Rosemary braised red cabbage with kabanos

Category: Pork

Area: Ukrainian

Rosemary braised red cabbage with kabanos-image
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.

Ingredients

Red Cabbage 1/2 Olive Oil 1 tablespoon Butter Knob Red Onions 1 sliced Red Wine Vinegar 125ml Brown Sugar 140g Red Chilli 1 chopped Rosemary 2 sprigs Bramley Apples 1 chopped Kabanos Sausages 8



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