Rosemary braised red cabbage with kabanos

Ingredients ½ red cabbage 1 tbsp olive oil knob of butter 1 red onion, sliced 125ml red wine vinegar 140g soft dark brown sugar 1 red chilli, finely chopped 2 rosemary sprigs 1 large Bramley apple, cored and roughly chopped 8 kabanos sausages, cut into finger lengths Method 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.