| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Grains | Chicago | Fruit, Sausage | 4 | Servings |
INGREDIENTS
| 5 | Shallots | |
| 1 1/2 | T | Olive oil |
| 1 | T | Unsalted butter |
| 8 | c | Chicken stock |
| 2 | Pippin or Granny Smith apple | |
| 1/2 | lb | Bratwurst |
| 1/3 | Napa cabbage head | |
| 1/2 | t | Caraway seeds |
| Salt & pepper to taste |
INSTRUCTIONS
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 1/2-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. 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. Season with salt and pepper and serve immediately. Source: Chicago Sun Times, November 6, 1996 Posted to MC-Recipe Digest V1 #616 by Walt Gray <waltgray@mnsinc.com> on May 19, 1997
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 433
Calories From Fat: 273
Total Fat: 30.3g
Cholesterol: 64mg
Sodium: 1166.6mg
Potassium: 705.8mg
Carbohydrates: 18.7g
Fiber: <1g
Sugar: 7.6g
Protein: 20g