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Knackwurst With Sweet And Sour Cabbage

Western.Chefs's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Red cooking apple 1 Large, cut into bite-sized chunks
  Ground cinnamon 1⁄4 Teaspoon
  Brown sugar 1 Tablespoon
  Green cabbage head 2 1⁄2 Pound, thinly sliced (1 Medium-Sized)
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Knackwurst 16 Ounce (1 Package)
  Maple/Maple-flavor syrup 2 Tablespoon
  Parsley sprigs 2 (For Garnish)
Directions

1. In 12-inch skillet over medium-low heat, melt 2 tablespoons butter or margarine (1/4 stick); add apple chunks, cinnamon, and 2 tea spoons brown sugar; cook until apple is tender, stirring occasionally. Remove apple mixture to small bowl; set aside.
2. In same skillet over medium heat, melt 2 more tablespoons butter or margarine (1/4 stick); add sliced cabbage, cider vinegar, salt, pepper, and 3 tablespoons brown sugar; cook, stirring frequently, just until cabbage is tender-crisp. Add apple mixture; mix well; heat through.
3. Meanwhile, preheat broiler if manufacturer directs. With sharp knife, cut a few diagonal slashes on each knackwurst; place knackwurst on rack in broiling pan, about 7 to 9 inches from source of heat (or at 450°F.). Broil knackwurst 5 to 6 minutes; brush with half of maple syrup. Turn knackwurst; broil 5 to 6 minutes longer; brush with remaining syrup. Arrange cabbage mixture and knackwurst on warm platter. Garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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