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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red cabbage	3	lbs	cored shredded	421.8414	100.2894	19.4591	2.1772
beet	1		diced	58.48	13.0016	2.1896	0.2312
sausage	3	lbs		4708.2944	8.8451	193.91099999999997	426.332
apple	4			260.0	69.05	1.3	0.85
red wine	3	cups		-	-	-	-
onion	3		sliced	192.0	44.832	5.28	0.48
butter	1/4	cup		171.0	7.857	5.343	14.4
butter	2	tablespoons		171.0	7.857	5.343	14.4
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
pickling spice	1	tablespoon		-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
parsley	4	tablespoons	minced	5.472	0.9622	0.4514	0.1201
dill	4	tablespoons	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.