Rosemary braised red cabbage with kabanos

Name: Rosemary braised red cabbage with kabanos
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

PorkUkrainian

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

Instructions

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.