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Categories:
vegetable oil butter cubes red onion red cabbage caraway seeds salt veal tomato sauce Worcestershire sauce bay leaf flat leaf parsley red lemon
Viewed: 68 - Published at: a year agoIngredients
- 2 tablespoons vegetable oil
- 2 tablespoons butter, cut into pats
- 3 knockwursts, diced into 1-inch cubes
- 3 bratwursts, diced into 1-inch cubes
- 1 red onion, quartered and thinly sliced
- 2 pounds red cabbage, quartered and shredded
- 1 teaspoon caraway seeds
- Salt and freshly ground black pepper
- 1 12-ounce bottle dark beer
- 1 quart veal or chicken stock
- 2 cups tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 bay leaf, fresh or dried
- 3 tablespoons finely chopped flat-leaf parsley
- 2 Red or Golden Delicious apples, peeled and diced
- Juice of 1/2 lemon
Method
- Heat a big soup pot over medium-high heat.
- Add 1 tablespoon of the vegetable oil and half the butter.
- When the butter melts into the oil, add the cubed wursts and brown them on all sides, 5 minutes.
- Remove the browned sausages and add the remaining tablespoon each of oil and butter.
- When the butter melts into the oil, add the onion and cook for 2 minutes.
- Add the cabbage and caraway, season with salt and pepper, and stir.
- Cook the cabbage for 10 minutes, stirring frequently.
- Add the beer and cook down 1 minute.
- Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine.
- Add the wursts back to the pot.
- Cover the pot and bring the stoup up to a boil, 2 or 3 minutes.
- Remove the lid and simmer for 5 to 10 minutes longer, until the cabbage is tender.
- Remove the bay leaf.
- Combine the parsley, apple, and lemon juice in a small bowl.
- Ladle the stoup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the stoup as you eat it.
