Rosemary braised red cabbage with kabanos
A satisfying Ukrainian pork built around red cabbage, red chilli and rosemary — roughly 45 minutes start to finish, and rated easy to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 3 steps.
You'll mainly reach for pan and large pot. At easy difficulty across 3 steps, it's a good one for a busy evening.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
How to make it
- 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.
- 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.
You'll use: Pan · Large pot · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
What to serve with Rosemary braised red cabbage with kabanos
- Beetroot Soup (Borscht) Vegetarian
- Borsch Beef
- Tangy cabbage slaw Vegetarian
- Beetroot latkes Vegetarian
Tips & common questions
How long does Rosemary braised red cabbage with kabanos take to make?
About 45 minutes from start to finish — an estimate based on the 3 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Rosemary braised red cabbage with kabanos via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.