Knockwurst Stoup


  • 2 tablespoons extra virgin olive oil (EVOO) or vegetable oil
  • 8 knockwurst, cut into 2-inch chunks
  • 1/2 teaspoon caraway seeds
  • 1 large yellow onion, chopped
  • 1 bay leaf
  • 1 small head red cabbage, cored, thinly sliced and chopped a few times to shorten up the slices
  • Salt and freshly ground black pepper
  • 2 rounded tablespoons dark or light brown sugar
  • 1/4 cup apple cider vinegar (eyeball it)
  • 4 cups chicken stock
  • 2 cups tomato sauce
  • 1 McIntosh apple, peeled, cored and thinly sliced
  • Juice of 1/2 lemon
  • 1/4 cup flat leaf parsley leaves (a handful)
  • A few slices dark bread

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