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Ingredients

• 2 tablespoons olive oil or vegetable oil
• 8 knockwurst (about 2 pounds), cut into 2-inch chunks
• 1 teaspoon caraway seeds
• 1 small head or 1/2 large head red cabbage—quartered lengthwise, cored and thinly sliced
• 1 large yellow or red onion, thinly sliced lengthwise
• 1 bay leaf
• 1/4 cup apple cider vinegar (eyeball it)
• 2 tablespoons dark brown sugar
• One 32-ounce container (4 cups) chicken broth
• One 15-ounce can tomato sauce
• Salt and freshly ground pepper
• 1 crisp apple—peeled, cored and coarsely chopped
• 2 teaspoons lemon juice
• Flat-leaf parsley, finely chopped (a generous handful)
• Dark bread and butter, to pass around the table

Description

Rachael Ray Magazine