Recipes Ingredients Meat & Poultry Pork Recipes Knockwurst with Braised Cabbage and Apples 3.1 (22) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard. Ingredients 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 ⅓ 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 Directions 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. Stir in cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until cabbage is very soft, about 1 hour. Tuck sausages into cabbage; cover pot. Cook until heated through, about 20 minutes. Serve with mustard. Rate it Print