Braised Red Cabbage with Kabanos
Sweet-sour braised red cabbage with smoky sausage and apple — a roast-dinner brightener.
- Total
- 35 min
- Serves
- 4
A festive braised cabbage: red cabbage cooked slow with red onion, apple, red wine vinegar and brown sugar until meltingly sweet-sour, with smoky kabanos sausage and rosemary adding savory depth. It's a side that brightens roast dinners and holiday tables. The sweet-sour-smoky balance makes it far more than a humble cabbage.
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 12 g
- Fat
- 20 g
- Carbs
- 60 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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