5 lg Shallots
1 1/2 tb Olive oil
1 tb Unsalted butter
8 c Chicken stock
2 sm Pippin or Granny Smith apple
1/2 lb Bratwurst
1/3 Napa cabbage head
1/2 ts Caraway seeds
;salt & pepper to taste 1. Prepare ingredients: Peel and trim shallots and
separate into sections. Peel apples, cut into eighths, and core. Cook bratwurst, halve lengthwise, and cut on the diagonal into 1/2-inch wide pieces. Halve napa cabbage and shred. 2. In a large, heavy-bottomed saucepan, cook shallots
in oil and butter over moderately high heat, stirring frequently, until browned, about 7 to 8 minutes. Add 2 cups stock and cook until nearly all the liquid has evaporated, about 17 to 18 minutes. 3. Add apples and cook, stirring gently, for 1 minute.
Add remaining 6 cups stock along with the bratwurst, cabbage and caraway seeds; cook until sausage is heated through and apples are tender, 7 to 8 minutes. 4. Season with salt and pepper and serve immediately.
Source: Chicago Sun Times, November 6, 1996 —–