Rosemary braised red cabbage with kabanos

Ingredients

• 1/2 Red Cabbage
• 1 tablespoon Olive Oil
• Knob Butter
• 1 sliced Red Onions
• 125ml Red Wine Vinegar
• 140g Brown Sugar
• 1 chopped Red Chilli
• 2 sprigs Rosemary
• 1 chopped Bramley Apples
• 8 Kabanos Sausages

Method

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. 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. 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.