ROSEMARY BRAISED RED CABBAGE WITH KABANOS

Rosemary braised red cabbage with kabanos image

Smoked Polish sausages and slow-cooked cabbage make up this versatile dish that works as a main or substantial side

Provided by Good Food team

Time 2h10m

Number Of Ingredients 10

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Ingredients

½ red cabbage
1 tbsp olive oil
knob of butter
1 red onion , sliced
125ml red wine vinegar
140g soft dark brown sugar
1 red chilli , finely chopped
2 rosemary sprigs
1 large Bramley apple , cored and roughly chopped
8 kabanos sausages , cut into finger lengths

Steps:

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.

Nutrition Facts : Calories 440 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.64 milligram of sodium