Ukrainian · Pork

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

Servings

Ingredients

Red Cabbage½
Olive Oil1 tablespoon
ButterKnob
Red Onions1 sliced
Red Wine Vinegar125ml
Brown Sugar140g
Red Chilli1 chopped
Rosemary2 sprigs
Bramley Apples1 chopped
Kabanos Sausages8

Original recipe serves about 4.

Method

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.

Recipe source: TheMealDB