Rosemary Braised Red Cabbage with Kabanos
Tender slow-braised red cabbage with sweet apple, a hint of chilli and fragrant rosemary, finished with smoky kabanos sausages. A hearty, warming dish perfect served alongside creamy mash or boiled potatoes.
Ingredients
-
Brown Sugar⚖ 140 g 💧 159.1 ml 🥄 10¾ tbsp
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Butter⚖ 50 g 3½ pcs
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Red Cabbage⚖ 500 g ⅔ pcs
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Olive Oil⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
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Bramley Apples⚖ 180 g 🍎 1 pcs
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Red Onions⚖ 150 g 🧅 1 pcs
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Red Wine Vinegar⚖ 125 g 💧 125 ml 🥄 8½ tbsp
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Red Chilli⚖ 45 g 🌶️ 1 pcs
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Rosemary⚖ 4 g 💧 8 ml 🥄 1⅔ tsp
Also in this recipe
- Kabanos Sausages 8
Total nutrition
1333 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the remaining ingredients except the sausages, then stir in 300 ml of water and season well with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat, cover with a well-fitting lid and cook gently for 1 hour 30 minutes, stirring frequently. If the cabbage looks too dry at any point, add a little more water.
- Nestle the kabanos into the cabbage mixture, replace the lid and simmer gently for 20 minutes. Remove the lid and cook for a further 10 minutes until the liquid has reduced slightly. Serve alongside simple mashed or boiled potatoes.
Source:
TheMealDB
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