Braised Red Cabbage with Rosemary and Kabanos Sausage

A Ukrainian dish featuring tender braised cabbage with a tangy acidity and aromatic rosemary. Kabanos sausages add a rich flavor and make it a hearty meat dish.

Ingredients

• 0.5 pcs Red cabbage
• 1 tbsp Olive oil
• 1 tbsp Butter
• 1 pcs Red onion
• 125 ml Red wine vinegar
• 140 g Brown sugar
• 1 pcs Red chili pepper
• 2 pcs Rosemary
• 1 pcs Apples (Bramley variety)
• 8 pcs Kabanos sausage
• 300 ml Water
• to taste Salt and black pepper

Instructions

1. Cut the cabbage in half, remove the tough core, and slice thinly. Place in a large pot with olive oil and diced butter, sliced red onion, red chili pepper (left whole or sliced to taste), rosemary, and sliced apple. Add red wine vinegar, brown sugar, water, salt, and pepper. Mix thoroughly.
2. Bring the mixture to a boil, then reduce heat to low, cover the pot with a lid, and cook for 90 minutes, stirring frequently. If the cabbage becomes too dry, add a little water.
3. Add the kabanos sausages to the cabbage, cover with the lid, and simmer over low heat for another 20 minutes. Then remove the lid and cook for an additional 10 minutes uncovered.
4. Serve hot with creamed or boiled potatoes.