Kohlsuppe (Cabbage Soup)

From globalgourmet.com and posting for ZWT#6. Guessing at servings. Beer amount seems high to me.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄2 cup onion, chopped
• 2  slices bacon, cooked cut up
• 1  cup beer
• 1  cup water
• 2  tablespoons cornstarch
• 2  tablespoons mustard, coarse grain
• 2  tablespoons molasses
• 2  teaspoons caraway seeds
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon pepper
• 1  rutabaga, peeled cut into 1-inch cubes
• 1  lb  knockwurst, fully cooked bias-sliced into 2 inch pieces
• 2  medium cooking apples, each cored and cut into 8 wedges
• 16  ounces sauerkraut, drained and rinsed

Directions

1. In a Dutch oven, cook onion and bacon until onion is tender but NOT brown; drain fat.
2. Stir in beer.
3. In a 2-cup glass measure combine water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture.
4. Cook and stir until thickened and bubbly.
5. Add rutabaga; cover and cook 15 minutes.
6. Stir in the knockwurst, apple wedges, and sauerkraut.
7. Cook, covered, about 20 minutes more or until apples are tender.