Rosemary braised red cabbage with kabanos
Smoked Polish sausages and slow-cooked cabbage make up this versatile dish that works as a main or substantial side
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 2 hrs
- 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.
PER SERVING
440 kcalories, protein 13g, carbohydrate 46g, fat 24 g, saturated fat 9g, fibre 3g, sugar 45g, salt 1.64 g
Recipe from Good Food magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1758646/
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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
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Baking your spuds makes a really fluffy mash but if you can't wait that long, boil them while the garlic cooks
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 2 hrs
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
PER SERVING
440 kcalories, protein 13g, carbohydrate 46g, fat 24 g, saturated fat 9g, fibre 3g, sugar 45g, salt 1.64 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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29 November 2011
Beth rated and commented on this recipe
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01 January 2012
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