Rosemary braised red cabbage with kabanos

Method4 steps · about 2 hr 10 min

1. 1

   Step 1: Use only the measured half head of red cabbage; remove its tough stem/core and damaged outer leaves, wash and thinly slice it. Peel and slice the red onion (1); wash and finely chop the chilli, wash the rosemary (2), and wash/core/roughly chop the large Bramley apple (1 large). Put all these prepared vegetables, herb sprigs and apple into a large pan with all the olive oil (1 tbsp), knob of butter, red wine vinegar (125 ml) and soft dark brown sugar (140 g). Mix in the separate three hundred millilitres braising water and salt/black pepper to taste. Keep all eight smoked kabanos sausages out until the cabbage is braised.

   Uses ½ head red cabbage, cored and thinly sliced · 1 tbsp olive oil · 1 red onion, sliced · 125 ml red wine vinegar · 140 g soft dark brown sugar · 1 red chilli, finely chopped · 2 fresh rosemary sprigs · 1 large Bramley apple, cored and roughly chopped

2. 2

   Step 2: Bring the cabbage mixture to a simmer, reduce the heat and cover with a well-fitting lid. Gently cook for one and a half hours, stirring frequently, until the cabbage is tender. Add a little of the separate optional extra water only if the pot becomes too dry.

   Covered red cabbage and apple braise · 90 minUses All assembled cabbage pot · A little extra water, only if the braise becomes dry

3. 3

   Step 3: Cut all eight smoked kabanos sausages into finger-length pieces and add them to the tender cabbage mixture. Cover and gently simmer for twenty minutes, then remove the lid and cook for a further ten minutes until the sausages are thoroughly hot and the liquid has reduced.

   Simmer kabanos covered for 20 minutes, then uncovered for 10 minutes · 30 minUses All cabbage after its 90-minute braise · 8 smoked kabanos sausages, cut into finger lengths

4. 4

   Step 4: Remove the woody rosemary stems from the finished braise where practical. Serve the hot cabbage and kabanos as four main portions or a substantial side. If desired, serve with hot ready-cooked plain mashed or boiled potatoes.

   Uses All finished cabbage and sausage mixture · Ready-cooked plain mashed or boiled potatoes to serve, as desired