Rosemary braised red cabbage with kabanos

Name: Rosemary braised red cabbage with kabanos
Prep time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 0.5 piece Red Cabbage; 1 tablespoon Olive Oil; 1 piece Butter; 1 slice Red Onions; 125 ml Red Wine Vinegar; 140 g Brown Sugar; 1 piece Red Chilli; 2 g Rosemary; 1 piece Bramley Apples; 8 piece Kabanos Sausages

by Rafaela Santos

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Pork

60 mins

4 servings

basic

(0 reviews)

✓ Gluten-Free⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)⚠ High Calorie (1006 kcal)⚠ Contains Meat

Ingredients

Brown Sugar140 gmissing

Red Chilli1 piecemissing

Red Wine Vinegar125 mlmissing

Butter1 piecemissing

Bramley Apples1 piecemissing

Kabanos Sausages8 piecemissing

Olive Oil1 tablespoonmissing

Rosemary2 gmissing

Red Cabbage0.5 piecemissing

Red Onions1 slicemissing

Nutrition (per serving)

≈ Estimated

1006Calories

25gProtein

48gCarbs

79gFat

Instructions

step 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.

step 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.

step 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.

Rosemary braised red cabbage with kabanos

Ingredients

Nutrition (per serving)

Instructions

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