Rosemary braised red cabbage with kabanos

Rosemary braised red cabbage with kabanos

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 4

Smoked Polish sausages and slow-cooked cabbage make up this versatile dish that works as a main or substantial side

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
440
protein
13g
carbs
46g
fat
24g
saturates
9g
fibre
3g
sugar
45g
salt
1.64g

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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Method

  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.
  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.
  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.

Recipe from Good Food magazine, November 2011

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Comments

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eleanormayo's picture
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We had this red cabbage on Christmas day (without the sausages) and it was really popular, especially with my one year old nephew!!

bethocallaghan's picture
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Really very lovely. Forgot to add the chilli but still very good.

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