Yield: 4 Servings
|1½ tablespoon||Olive oil|
|1 tablespoon||Unsalted butter|
|8 cups||Chicken stock|
|2 smalls||Pippin or Granny Smith apple|
|⅓ \N||Napa cabbage head|
|½ teaspoon||Caraway seeds|
|\N \N||;salt & pepper to taste|
1. Prepare ingredients: Peel and trim shallots and separate into sections. Peel apples, cut into eighths, and core. Cook bratwurst, halve lengthwise, and cut on the diagonal into ½-inch wide pieces.
Halve napa cabbage and shred.
2. In a large, heavy-bottomed saucepan, cook shallots in oil and butter over moderately high heat, stirring frequently, until browned, about 7 to 8 minutes. Add 2 cups stock and cook until nearly all the liquid has evaporated, about 17 to 18 minutes.
3. Add apples and cook, stirring gently, for 1 minute. Add remaining 6 cups stock along with the bratwurst, cabbage and caraway seeds; cook until sausage is heated through and apples are tender, 7 to 8 minutes.
4. Season with salt and pepper and serve immediately.
Source: Chicago Sun Times, November 6, 1996