Rosemary braised red cabbage with kabanos
Alright, lads and lasses, let's talk about my Rosemary braised red cabbage with kabanos, a dish that will make your taste buds dance! To start, you're gonna slice that red cabbage like you're in a veggie karate movie. Now, here comes my little secret: before adding the red wine vinegar, give it a taste. Once, I poured way too much vinegar in the mix and let me tell you, it was tangier than my grandma's gossip! A handy tip for you: if you want to add a smoky flavor to this dish, try grilling the kabanos sausages before serving. Trust me, it takes the whole thing to a whole new level. Now, picture this: I once mistook brown sugar for salt in this recipe. Let's just say, it was not a sweet mistake. Double-check your ingredients, folks! So, there you have it, a dish that combines sweet, tangy, and smoky flavors in one glorious bite. Get cooking and enjoy the delicious mess you'll make in the kitchen!
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
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
- 5
step 3
- 6
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.
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