World 25 min

Rosemary braised red cabbage with kabanos

Name: Rosemary braised red cabbage with kabanos
Total time: 25 min
Yield: 2 servings
Cuisine: World
Ingredients: 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

pork

Ingredientsfor 2

450

Cal

20g

Protein

60g

Carbs

25g

Fat

11/2 Red Cabbage
21 tablespoon Olive Oil
3Knob Butter
41 sliced Red Onions
5125ml Red Wine Vinegar
6140g Brown Sugar
71 chopped Red Chilli
82 sprigs Rosemary
91 chopped Bramley Apples
108 Kabanos Sausages

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Instructions

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.