| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Grains |
Chicago |
Sausage, Fruit |
4 |
Servings |
INGREDIENTS
| 5 |
lg |
Shallots |
| 1 1/2 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 8 |
c |
Chicken stock |
| 2 |
sm |
Pippin or Granny Smith apple |
| 1/2 |
lb |
Bratwurst |
| 1/3 |
|
Napa cabbage head |
| 1/2 |
ts |
Caraway seeds |
|
|
Salt & pepper to taste |
INSTRUCTIONS
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 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. 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
Posted to MC-Recipe Digest V1 #616 by Walt Gray <waltgray@mnsinc.com> on
May 19, 1997
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