Rosemary braised red cabbage with kabanos

• ½ red cabbage
• olive oil↗1 tbsp tbsp
• knob of butter
• red onion↗1

  sliced

• red wine vinegar↗125ml ml
• soft dark brown sugar↗140g g
• red chilli↗1

  finely chopped

• rosemary↗2

  sprigs

• large Bramley apple↗1

  cored and roughly chopped

• kabanos sausages8

  cut into finger lengths

Step-by-step 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.