New This Month

Knockwurst with Braised Cabbage and Apples

Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.

  • Servings: 6

Source: Martha Stewart Living, October 2004


  • 4 tablespoons unsalted butter
  • 2 medium onions, thinly sliced
  • 3 pounds green cabbage (about 1 head), cored and thinly sliced
  • 1 large, tart green apple, such as 'Granny Smith,' peeled, cored, and chopped
  • 1 cup apple cider
  • 1/3 cup cider vinegar
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 9 knockwurst (about 2 pounds)
  • Whole-grain mustard, for serving


  1. Melt butter in a large heavy-bottomed pot over medium-low heat. Add onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.

  2. Stir in cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until cabbage is very soft, about 1 hour.

  3. Tuck sausages into cabbage; cover pot. Cook until heated through, about 20 minutes. Serve with mustard.

Reviews Add a comment