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. ---------------------------------------------------------------------------
Nutrition
Ingredients
