Cider-Braised Red Cabbage with Kabanos and Apple

1

In a large pot or Dutch oven, melt the butter over medium heat.

2

Add the sliced kabanos sausage to the pot and cook for 3-4 minutes until the fat begins to render and the edges crisp slightly.

3

Add the chopped red onion and sauté for another 5 minutes until softened and translucent.

4

Stir in the sliced red cabbage and diced apples, mixing well to coat them in the rendered fat and onions.

5

Pour in the apple cider vinegar and water, then sprinkle with the brown sugar, salt, and black pepper.

6

Nestle the fresh rosemary sprigs into the cabbage mixture.

7

Reduce the heat to low, cover the pot with a lid, and simmer for 35-40 minutes, stirring occasionally, until the cabbage is tender.

8

Remove the lid and increase the heat to medium for the final 5 minutes to allow any excess liquid to evaporate.

9

Remove and discard the rosemary sprigs before serving hot.

Ingredients