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

Community· not yet rated

Pork

Time:60 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ Gluten-Free✓ High-Protein⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ 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 under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

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.

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