Knockwurst with braised cabbage and apples
Instructions:
- 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
- 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.
- Stir in the cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until the cabbage is very soft, about 1 hour.
- Tuck the sausages into the cabbage; cover the pot. Cook until heated through, about 20 minutes. Serve with mustard.