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Rosemary braised red cabbage with kabanos

Name: Rosemary braised red cabbage with kabanos
Cuisine: Ukrainian
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

Pork

Rosemary braised red cabbage with kabanos is a Pork recipe from the Ukrainian tradition, as recorded in TheMealDB. The ingredients and the method below are the recorded ones. This site does not state preparation time, servings, difficulty or equipment, because the source does not record them.

Method

Step 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.
Step 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.
Step 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.

Original recipe inspiration: source.