Rosemary Braised Red Cabbage With Kabanos

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

• Cooking Time Prep 10 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  440

• Protein

  13g

• Carbs

  46g

• Fat

  24g

• Saturates

  9g

• Fibre

  3g

• Sugar

  45g

• Salt

  1.64g

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

Directions

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.

Categories: All Christmas