Rosemary braised red cabbage with kabanos
A delicious pork recipe from Ukrainian cuisine. 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...
Ingredientes
- 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
Instrucciones
- 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.
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