Rosemary braised red cabbage with kabanos

Pork · Ukrainian

🔗 View original recipe ↗

← Camp Kitchen

Rosemary braised red cabbage with kabanos

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

Method 0/6 steps

step 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.

step 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.

step 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.

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Original source

🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.