Kransky Hotpot with Braised Cabbage

Serves: 4
Preparation Time: 10
Cooking Time: 25


  • Hot Pot:
  • 1 tbsp oil
  • 1 onion, sliced
  • 2 rashers bacon, rind removed then sliced
  • 500g kransky sausage, cut lengthways then sliced
  • 1/2 cup white wine
  • 250ml Campbell's Real Stock - Chicken
  • 400g tin diced tomatoes
  • 400g tin cannellini or borlotti beans, rinsed and drained
  • Braised Cabbage:
  • 2 tbsp oil
  • 2 cloves garlic, finely chopped
  • 1 small red onion, sliced
  • 1/2 green cabbage, shredded
  • 250ml Campbell's Real Stock - Chicken


  1. Heat oil in a heavy based pan, saute onion, bacon and kransky until lightly brown.

  2. Add wine stirring until alcohol evaporates then add 250ml (1 cup) Campbell's Real Stock, cook for 1 minute, add tomatoes and simmer 5 minutes. Add beans, cover and simmer a further 10 minutes.

  3. Meanwhile repare cabbage by heating oil in a deep pan. Add garlic and onion and saute for a few seconds. Add the sliced cabbage stirring to coat well with the oil. Gradually add 250ml (1 cup) stock while stirring the cabbage until stock is absorbed and the cabbage cooks down this should take around 5-10 minutes. Cover for the last few minutes of cooking. Serve with Kranksy Hot Pot.

  4. To serve, place braised cabbage onto plates top with kransky hot pot. Accompany with fresh crusty bread or with some creamy mashed potatoes.

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