Rosemary braised red cabbage with kabanos

3 steps · 32 min total

1. 01

   Prepare and Combine Cabbage

   Start by halving the red cabbage, then remove its tough core before slicing it thinly. In a large pan, combine the sliced cabbage with the 1 tablespoon olive oil, a knob of butter, the 1 sliced red onion, 125ml red wine vinegar, 140g brown sugar, 1 chopped red chili, 2 sprigs rosemary, and 1 chopped Bramley apple. Pour in 300ml water, then season with salt and pepper and mix everything together.
2. 02

   Braise the Cabbage

   Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pan with a tight-fitting lid, and let it gently cook for about 1½ hours, stirring frequently to prevent sticking. If the cabbage starts to look dry, you can add a little more water to keep it moist.
3. 03

   Finish with Kabanos

   After the cabbage has braised, add the 8 kabanos sausages to the pan, nestling them into the cabbage mixture. Replace the lid and continue to simmer gently for another 20 minutes. Finally, remove the lid and cook for a further 10 minutes, allowing some of the liquid to reduce slightly before serving. This dish is particularly good alongside simple mashed or boiled potatoes.