Rosemary braised red cabbage with kabanos
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.
Recipe from bbcgoodfood.com
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Ingredients (10)
- •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
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