Dinner · Ukrainian

Rosemary Braised Red Cabbage with Kabanos

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 8, 2026

This is cozy comfort food that mostly cooks itself. Sweet-and-sour braised red cabbage simmers low and slow until silky, then smoky kabanos sausages join the pot to soak up all that flavor. Serve it over mashed or boiled potatoes for a hearty, no-fuss dinner.

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Rosemary Braised Red Cabbage with Kabanos

Why you'll love this

  • Mostly hands-off: it simmers quietly while you do other things.
  • Sweet, tangy, and smoky all in one pot.
  • Great make-ahead dish that tastes even better the next day.
  • Just one pan to wash.

EveryDayMeal recipe

Rosemary Braised Red Cabbage with Kabanos

Prep
15m
Cook
120m
Total
135m
Serves
4
Level
Easy

Ingredients

  • 1/2 head red cabbage, cored and thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 red onion, sliced
  • 1/2 cup red wine vinegar
  • 3/4 cup brown sugar, packed
  • 1 red chili, chopped
  • 2 sprigs fresh rosemary
  • 1 tart apple (like Granny Smith), peeled and chopped
  • 8 kabanos sausages
  • 1 1/4 cups water
  • to taste salt and pepper

Equipment

  • Large heavy pot with tight-fitting lid
  • Sharp knife
  • Cutting board
  • Wooden spoon

Instructions

  1. Add the sliced cabbage to a large pot along with the olive oil, butter, red onion, red wine vinegar, brown sugar, chopped chili, rosemary, and apple. Pour in 1 1/4 cups water and season with salt and pepper, then stir everything together so the cabbage starts to coat in the sweet-sour liquid.
  2. Bring the pot to a gentle simmer over medium heat, then lower the heat, cover with a tight-fitting lid, and cook for 1 1/2 hours, stirring often so nothing sticks. The cabbage should turn deep purple and tender; add a splash more water anytime it looks dry.
  3. Nestle the kabanos sausages into the cabbage, cover again, and simmer gently for 20 minutes so they warm through and pick up the flavor. Uncover and cook 10 more minutes to let the liquid reduce and glaze the cabbage. Serve hot over mashed or boiled potatoes.

Tips from the kitchen

  • Stir the cabbage every 15 to 20 minutes during the long braise; it's the easiest way to keep it from scorching on the bottom.
  • Taste near the end and balance the sweet and sour: add a little more vinegar if it's too sweet, or a pinch more sugar if it's too sharp.
  • If you can't find kabanos, any smoky cured sausage like kielbasa works. Slice larger links so they heat through evenly.

Estimated nutrition per serving: 480 cal · 16g protein · 48g carbs · 26g fat

Make it your own

  • Swap the apple for a pear for a softer, mellower sweetness.
  • Add a bay leaf and a few juniper berries for extra depth.
  • Make it vegetarian by skipping the sausage and serving the cabbage as a side.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 4 days. The flavor deepens overnight, so it's a great make-ahead option. Reheat gently in a covered pan over low heat with a splash of water, or microwave until hot.

Good to know

Can I make this ahead of time?
Yes, and it's even better the next day. Cook the cabbage fully, then reheat and add the sausages when you're ready to serve.
What kind of apple works best?
A tart cooking apple like Granny Smith holds up well and balances the sweetness. It softens into the braise and almost disappears.
My cabbage dried out. What happened?
The liquid cooked off too fast. Keep the lid tight, the heat low, and add a splash of water whenever it looks dry.
What should I serve with it?
Mashed potatoes or simple boiled potatoes are classic. Crusty bread also works to soak up the juices.

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