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.


  • 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

  • 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.

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