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A savoury Ukrainian pork dish featuring red cabbage, olive oil, butter. Hearty and packed with flavour.
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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 water and some salt and pepper.
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.
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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Recipe from Macro Kitchen — macro.kitchen/recipes/rosemary-braised-red-cabbage-with-kabanos
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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