Sausage With Red Cabbage
|Chopped onion||1⁄2 Cup (8 tbs)|
|Apple||1 , pared and chopped|
|Water||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Bay leaf||1 Small|
|Currant jelly||2 Tablespoon|
|Red wine||1 1⁄2 Tablespoon|
|Fully cooked bratwurst sausage/Knockwurst / polish sausage||1 Pound|
|Red cabbage||1 1⁄4 Pound, coarsely shredded (About 7 Cups)|
Cook chopped onion in 1 tablespoon of butter in Dutch oven for 3 to 4 minutes or until tender.
Add apple and cook 1 minute.
Stir in cabbage, water, vinegar, sugar and salt.
Stud onion with cloves and add to pan with bay leaf.
Cover tightly and simmer 50 to 60 minutes or until cabbage is tender, stirring occasionally.
Discard whole onion and bay leaf; stir in jelly and red wine.
Meanwhile, brown sausage in remaining butter in a large skillet for 5 to 6 minutes.
Add 3 tablespoons water.
Cover and continue cooking slowly 10 to 12 minutes