Rosemary braised red cabbage with kabanos

Pork · Ukrainian classic.

Ingredients

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

Method

1. Continue cooking — Halve the cabbage, remove the tough stem and thinly slice.
2. Mix together — 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. Simmer — Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently.
4. Add ingredients — If too dry, you can add a little more water.
5. Simmer — Add the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins.
6. Continue cooking — Remove the lid and cook for a further 10 mins.
7. Bring to a boil — Serve alongside some simple mash or boiled potatoes.

More Ukraine recipes

• Beetroot latkes
• Beetroot pancakes
• Beetroot Soup (Borscht)
• Borsch
• Sauerkraut pierogii
• Tangy cabbage slaw