Beer Garden-style Red Cabbage And Sausage

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 8
• 3 lbs red cabbage, cored and shredded
• 1 fresh beet, diced
• 3 lbs mixed sausages (knockwurst, weisswurst, bockwurst, etc.)
• 4 apples, haralsons work well
• 3 cups dry red wine
• 3 onions, sliced
• 1/4 cup butter
• 2 tablespoons butter
• 1/2 cup sugar
• 1/2 cup red wine vinegar
• 1 tablespoon pickling spices
• 1 teaspoon dried thyme
• 4 tablespoons parsley, minced (hold back a teaspoon for garnish)
• 4 tablespoons dill, minced (hold back a teaspoon for garnish)

Recipe

• 1 clean, cut out the core and slice cabbage thin. peel, cut out the core and slice apples. discard peels and cores.
• 2 melt the butter over high heat in a large pot. add the onions and sugar. cook until lightly caramelized. add the cabbage and cook for 5 minutes.
• 3 add the vinegar and stir. cook for a few minutes longer.
• 4 add the red wine and all the herbs and spices. cover and reduce heat to low after mixture comes to a boil. cook for 70 minutes.
• 5 lightly brown the sausages in the 2 tbsp of butter 10 minutes before serving. remove lid from cabbage. cook for a few minutes and pile sausages on top, cooking cabbage for 5-10 minutes more to reduce the juices. the simmering will keep the sausages warm.
• 6 serve with pretzel bread and plenty of strong bavarian mustard.