Rosemary braised red cabbage with kabanos (Ukrainian Pork)

step 1
Cut the cabbage in half, remove the tough stem and cut it into thin slices. Place it in a large frying pan with all the other ingredients except the sausages, then mix with 300ml water and a little salt and pepper.

step 2
Bring to a simmer, then reduce heat, cover with a tight-fitting lid and cook gently for 1½ hours, stirring frequently. If it is too dry, you can add a little more water.

step 3
Add the kabanos to the cabbage mixture, cover the pan and simmer for 20 minutes. Remove the lid and cook for 10 more minutes. Serve alongside simple mashed potatoes or boiled potatoes.

foods：
1/2 red cabbage
1 tablespoon olive oil
Perilla Butter
1 red onion sliced
125 ml red wine vinegar
140 g brown sugar
1 red chili chopped
2 sprigs of rosemary
1 Bramley apple chopped
8 Kabanos sausages