Rosemary braised red cabbage with kabanos

Ingredients

• Red Cabbage1/2
• Olive Oil1 tablespoon
• ButterKnob
• Red Onions1 sliced
• Red Wine Vinegar125ml
• Brown Sugar140g
• Red Chilli1 chopped
• Rosemary2 sprigs
• Bramley Apples1 chopped
• Kabanos Sausages8

Instructions

1. 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. 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. 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.