Rosemary braised red cabbage with kabanos

4 servings 600 kcal or less caramelised caramelized mains over an hour poland polish polish dishes polish sausage red cabbage red cabbages sausage sausages stewed substantial side dishes winter

N/A

Source

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

Method

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.