Pork · Ukrainian
Rosemary braised red cabbage with kabanos
Pork is honest food to me — it feeds people without demanding much in return. This recipe leans into that.
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.
Notes
This scales up easily if you're cooking for more than one or two people. I sometimes double it just so I have lunch sorted.
I've made this on bad days and it has quietly improved my mood. Take that for whatever it's worth.