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Rosemary braised red cabbage with kabanos

Rosemary braised red cabbage with kabanos

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal440
fat24g
saturates9g
carbs46g
sugars45g
fibre3g
protein13g
salt1.64g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

Rating: 5 out of 5.6 ratings
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