4
Ukrainian
Rosemary braised red cabbage with kabanos
Allergens: Milk, Sulphites
Red cabbage braised with rosemary and kabanos sausage.
Ingredients
- Olive oil 1 tbsp
- Apples 1
- Fresh rosemary 2 sprig
- Fresh chilli 1
- Red cabbage 0.5
- Red onion 1
- Kielbasa 8
- Butter
- Brown sugar 140 g
- Red wine vinegar 125 ml
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.