Rosemary braised red cabbage with kabanos
An Ukrainian dinner made with pork. Ready in about 55 minutes. Difficulty: medium.
- 25 minPrep (about)
- 30 minCook (about)
- 55 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 6 kabanos sausages
Fresh & other
- ⅓ red cabbage
- Knob butter
- 1 red onion
- 3 ⅔ oz brown sugar
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 2 sprigs rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).
- 1 bramley apple
Sauces & oils
- 2 ¼ tsp olive oil
- ⅓ cup + 1 tbsp red wine vinegar
How to make it
Steps in our own plain words.
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Halve the cabbage.
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Remove the tough stem and thinly slice.
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Place in a big pan using all your other ingredients apart from the sausages.
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Mix in 1 ¼ cups water plus some salt and pepper.
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Bring to a simmer.
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Turn the heat down.
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Cover with a well-fitting lid and cook for 1½ hrs.
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Stir often.
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If too dry, you can add little more water.
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Add the kabanos to the cabbage mixture.
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Place a lid on the pan and simmer for 20 mins.
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Remove the lid.
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Cook for a further 10 mins.
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Dish up alongside some simple mash or boiled potatoes.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.