Rosemary braised red cabbage with kabanos

Rosemary braised red cabbage with kabanos

This Rosemary braised red cabbage with kabanos is a delightful, tangy, and savory side dish that perfectly balances sweetness with a spicy kick. It’s slow-cooked to tender perfection and infused with aromatic herbs and flavors.

Pork

Prep Time

20 min

Cook Time

120 min

Servings

4

Rosemary braised red cabbage has long been a beloved comfort dish in Eastern European cuisine, where cabbage is a staple vegetable often paired with rich sausages. The addition of kabanos, a smoky Polish sausage, brings a hearty, meaty element that complements the tangy cabbage beautifully. This recipe combines red cabbage with red wine vinegar, brown sugar, and aromatic rosemary, creating a harmonious blend of tart, sweet, and herbal notes that will brighten any meal. The slow braising technique gently softens the cabbage while allowing the flavors to meld together, producing a dish that is both flavorful and comforting. The inclusion of Bramley apples adds a subtle fruity sweetness, while the red chili introduces just a touch of heat, making each bite vibrant and satisfying. This dish pairs wonderfully with simple mashed potatoes or boiled potatoes, which soak up the delicious juices perfectly. It’s an ideal accompaniment to roasted meats or festive holiday meals, providing a burst of color and depth to your plate.

Ingredients

  • 0.5 Red Cabbage
  • 1 tablespoon Olive Oil
  • Knob Butter
  • 1 sliced Red Onions
  • 125 ml Red Wine Vinegar
  • 140 g Brown Sugar
  • 1 chopped Red Chilli
  • 2 sprig Rosemary
  • 1 chopped Bramley Apples
  • 8 Kabanos Sausages

Instructions

Begin by halving the red cabbage, carefully removing the tough core at its center, then thinly slice the leaves to create delicate ribbons. Place this vibrant cabbage in a large, heavy-based pan along with the sliced red onions, a knob of butter, and a generous drizzle of olive oil. Add the red wine vinegar, brown sugar, chopped red chili, sprigs of fragrant rosemary, and chopped Bramley apples to the pan. Pour in 300ml of water, then season with salt and freshly ground black pepper. Stir gently to combine all the ingredients, ensuring the cabbage is well-coated with these flavorful components. Bring the mixture up to a gentle simmer over medium heat, then reduce the heat to low to maintain a soft bubble. Cover the pan with a well-fitting lid and allow the cabbage to braise slowly for about 1 hour and 30 minutes. Stir frequently to prevent sticking and to ensure even cooking. If at any point the mixture looks dry, do not hesitate to add a little more water to maintain a moist environment for the cabbage to tenderize gently. Once the cabbage has softened and absorbed the beautiful flavors, nestle in the kabanos sausages atop the mixture. Replace the lid and let the sausages gently simmer with the cabbage for 20 minutes, allowing their smoky richness to infuse the dish. After this time, remove the lid and continue cooking uncovered for an additional 10 minutes to allow some of the liquid to evaporate and the flavors to concentrate. Serve this hearty and aromatic braised cabbage alongside simple mashed or boiled potatoes to enjoy a comforting and delightful meal.

Quick Info

Prep Time
20 min
Cook Time
120 min
Total Time
140 min
Servings
4

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