Rosemary braised red cabbage with kabanos

Name: Rosemary braised red cabbage with kabanos
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 1/2 Red Cabbage; 1 tablespoon Olive Oil; Knob Butter; 1 sliced Red Onions; 125ml Red Wine Vinegar; 140g Brown Sugar; 1 chopped Red Chilli; 2 sprigs Rosemary; 1 chopped Bramley Apples; 8 Kabanos Sausages

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Red Cabbage½
Olive Oil1 tbsp
Butter
Red Onions1
Red Wine Vinegar125 ml
Brown Sugar140 g
Red Chilli1
Rosemary2 sprig
Bramley Apples1
Kabanos Sausages8

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.