- ½ red cabbage
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 red onion, sliced
- 125ml red wine vinegar
- 140g soft dark brown sugar
- 1 red chilli, finely chopped
- 2 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 large Bramley apple, cored and roughly chopped
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 8 kabanos sausages, cut into finger lengths
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.