Rosemary braised red cabbage with kabanos

Ingredients

• 0.5 pcs — Red Cabbage
• 1 tablespoon — Olive Oil
• 1 Knob — Butter
• 1 sliced — Red Onions
• 1 125ml — Red Wine Vinegar
• 1 140g — Brown Sugar
• 1 chopped — Red Chilli
• 2 sprigs — Rosemary
• 1 chopped — Bramley apples
• 8 pcs — Kabanos Sausages

Steps

1. step 1
2. 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.
3. step 2
4. 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.
5. step 3
6. 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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