Beer Garden-Style Red Cabbage and Sausage

Name: Beer Garden-Style Red Cabbage and Sausage
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 1360.77 g red cabbage, cored and shredded; 1 fresh beet, diced; 1360.77 g mixed sausages (Knockwurst, Weisswurst, Bockwurst, etc.); 4 apples, Haralsons work well; 709.77 ml dry red wine; 3 onions, sliced; 59.14 ml butter; 29.58 ml butter; 118.29 ml sugar; 118.29 ml red wine vinegar; 14.79 ml pickling spices; 4.92 ml dried thyme; 59.16 ml parsley, minced (Hold back a teaspoon for garnish); 59.16 ml dill, minced (Hold back a teaspoon for garnish)

Submitted by Member 610488

"This recipe is a favorite of Andrew Zimmern, host of the TV show Bizarre Foods."

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Ready In:: 2hrs
Ingredients:: 14
Serves:: 8

ingredients

1360.77 g red cabbage, cored and shredded
1 fresh beet, diced
1360.77 g mixed sausages (Knockwurst, Weisswurst, Bockwurst, etc.)
4 apples, Haralsons work well
709.77 ml dry red wine
3 onions, sliced
59.14 ml butter
29.58 ml butter
118.29 ml sugar
118.29 ml red wine vinegar
14.79 ml pickling spices
4.92 ml dried thyme
59.16 ml parsley, minced (Hold back a teaspoon for garnish)
59.16 ml dill, minced (Hold back a teaspoon for garnish)

directions

Clean, cut out the core and slice cabbage thin. Peel, cut out the core and slice apples. Discard peels and cores.
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.
Add the vinegar and stir. Cook for a few minutes longer.
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.
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.
Serve with pretzel bread and plenty of strong Bavarian mustard.