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Rosemary-Braised Red Cabbage with Kabanos

Polish · Dinner · Easy

Rosemary-Braised Red Cabbage with Kabanos

Total
2 hr 20 min
Prep
20 min
Serves
4
Calories
505
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Sweet-sour red cabbage softens with apple and rosemary, then smoky kabanos sausages warm in the glossy braising juices.

A slow simmer gives rosemary-braised red cabbage with kabanos its deep color and soft, glossy texture. Vinegar balances the apple and brown sugar, while the sausages go in late so their smoky flavor stays clear.

Slice the cabbage thinly across the leaves and remove the hard core. Use ready-to-eat smoked kabanos, cutting them into manageable lengths so they tuck into the cabbage without breaking apart.

SmokyTangySweetOne PotMake AheadNut-freeEgg-free

Method

  1. Put the cabbage, olive oil, butter, red onion, vinegar, brown sugar, chili, rosemary, apple, water, salt and black pepper in a heavy pot. Toss well and bring to a simmer over medium heat.

  2. Cover and cook over low heat for , stirring occasionally, until the cabbage is very tender. Add a splash of water if the bottom starts to dry out.

  3. Tuck the kabanos sausages into the cabbage and simmer covered for until hot throughout.

  4. Uncover and simmer for until the juices lightly coat the cabbage. Remove the rosemary stems before spooning into bowls.

Forkue tips

  • Taste the cabbage before adding the sausages; their smoky saltiness will strengthen the seasoning.

Storing and reheating

Refrigerate for 4 days or freeze for 2 months. Reheat covered in a saucepan with a splash of water, then uncover briefly to reduce any excess liquid.

Kitchen gear

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Nutrition per serving, estimated

505Calories
20gProtein
34gCarbs
32gFat

Rosemary-Braised Red Cabbage with Kabanos: FAQ

What can replace kabanos?

Fully cooked smoked kielbasa works well. Slice it thickly and add at the same stage so it warms without losing all its juices.

Can I make the cabbage ahead?

Yes, braise it a day ahead and refrigerate. Warm it gently, adding the sausages toward the end; the sweet-sour flavor becomes rounder overnight.

How do I store and reheat Rosemary-Braised Red Cabbage with Kabanos?

Refrigerate for 4 days or freeze for 2 months. Reheat covered in a saucepan with a splash of water, then uncover briefly to reduce any excess liquid.

How long does Rosemary-Braised Red Cabbage with Kabanos take?

About 2 hr 20 min in total: 20 min prep and 2 hr cooking.

What do I need to make Rosemary-Braised Red Cabbage with Kabanos?

The key ingredients are red cabbage, butter, red onion, red wine vinegar, red chili and rosemary, plus pantry basics.

Any tips for Rosemary-Braised Red Cabbage with Kabanos?

Taste the cabbage before adding the sausages; their smoky saltiness will strengthen the seasoning.

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