Beer Garden-Style Red Cabbage and Sausage |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe is a favorite of Andrew Zimmern, host of the TV show Bizarre Foods. Ingredients:
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) |
Directions:
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.
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