Rosemary braised red cabbage with kabanos

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.