UkrainianMain course
Rosemary braised red cabbage with kabanos
This braised red cabbage is a long-simmered side dish that gets a sweet-sour tang from red wine vinegar and brown sugar, plus a hint of warmth from chili and rosemary. Bramley apples cook down into the mix, adding another layer of fruitiness. The kabanos sausages are added towards the end, simmering gently in the cabbage until they're warmed through and infused with all those flavors. It's a hearty dish that pairs well with simple mashed or boiled potatoes.
32 minServes 4
Method
3 steps · 32 min total
- 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. - 02
Braise the Cabbage
