Rosemary braised red cabbage with kabanos
This Ukrainian winter dish transforms humble cabbage into something complex and alive. The slow braise with red wine vinegar and brown sugar creates a sweet-sour backbone, while fresh rosemary adds an unexpected brightness that cuts through the richness of kabanos sausage. It's a technique that appears across Eastern Europe for good reason: braising cabbage low and slow draws out natural sugars and deepens flavor in ways quick cooking never could.
Instructions
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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