Knockwurst and Red Cabbage Stoup
Knockwurst and Red Cabbage Stoup
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  • 2 tablespoons olive oil or vegetable oil
  • 8 knockwurst (about 2 pounds), cut into 2-inch chunks
  • 1 teaspoon caraway seeds
  • 1 small head or 1/2 large head red cabbage, quartered lengthwise, cored and thinly sliced
  • 1 large yellow or red onion, thinly sliced lengthwise
  • 1 bay leaf
  • 1/4 cup apple cider vinegar (eyeball it)
  • 2 tablespoons dark brown sugar
  • 4 cups chicken broth (32 ounces)
  • One can tomato sauce (15 ounces)
  • Salt and freshly ground pepper
  • 1 crisp apple, peeled, cored and coarsely chopped
  • 2 teaspoons lemon juice
  • Flat leaf parsley, finely chopped (a generous handful)
  • Dark bread and butter, to pass at the table

In a soup pot, heat the oil over medium-high heat. Add the knockwurst to the pot and cook until lightly browned all over, 3-4 minutes. Set aside on a plate.

Add the caraway seeds to the pot and toast for 30 seconds, then add the cabbage, onion and bay leaf and cover and cook until the vegetables begin to soften, about 5 minutes. Add the cider vinegar and sugar and cook for 1 minute. Stir in the chicken broth and tomato sauce and bring to a boil, then lower the heat and simmer for 10 minutes. Return the knockwurst to the stoup to heat through. Season to taste with salt and pepper.

In a small bowl, mix the apple, lemon juice and parsley. Serve the stoup in shallow bowls and dollop spoonfuls of the apple mixture on top. Pass the bread and butter around the table.

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