Recipe information
Yield
serves 6
Ingredients
4
tablespoons unsalted butter
2
medium onions, thinly sliced
3
pounds green cabbage (about 1 head), cored and thinly sliced
1
large, tart green apple, such as Granny Smith, peeled, cored, and chopped
1
cup apple cider
1
/3 cup cider vinegar
2
tablespoons packed light-brown sugar
1
tablespoon coarse salt
1
teaspoon freshly ground pepper
9
knockwurst (about 2 pounds)
Whole-grain mustard, for serving
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Preparation
Step 1
Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add the onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.
Step 2
Stir in the cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until the cabbage is very soft, about 1 hour.
Step 3
Tuck the sausages into the cabbage; cover the pot. Cook until heated through, about 20 minutes. Serve with mustard.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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