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Knockwurst with Braised Cabbage and Apples

  • Servings: 6
Knockwurst with Braised Cabbage and Apples

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 (2)

  • JBLiv 12 Oct, 2010

    This is one of my favorite meals ever. I make it every October. It's also great served on a fresh roll.

  • LZB 2 Mar, 2008

    I used Red Cabbage and more apple juice. My husband LOVED it!!!
    You can make this a day ahead, then re-head in the oven (350, for 30-60 min).

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