This dish pays homage to the many German immigrants that have made their homes in the Midwest and the northern states over the last two hundred years. While fine German bratwurst is to die for, any high-quality sausage will taste wonderful in this hearty dish.

　　

Ingredients

serves 4

　　1 1/2 pounds bratwurst

　　1/4 cup apple cider vinegar

　　1 tablespoon sugar

　　1 cup beer

　　1 head red cabbage, quartered, cored, and sliced

　　2 yellow onions, thinly sliced

　　1 teaspoon caraway seeds

　　2 pippin or small Granny Smith apples, cored, quartered and thinly sliced

　　Salt and freshly ground black pepper

　　

Step 1

Place a sauté pan over medium-high heat. Add the bratwurst and cook, turning, for about 15 minutes, until well browned.

　　

Step 2

In a small bowl, combine the vinegar, sugar, and beer and mix until the sugar dissolves.

　　

Step 3

In a large bowl, combine the cabbage, onions, caraway seeds, and apples and toss well with your hands. Season with salt and pepper. Transfer to the slow cooker and pour in the vinegar mixture. Place the bratwurst on top. Cover and cook on low for 4 to 6 hours, until the cabbage is tender to your taste.

　　

Step 4

Divide the bratwurst and vegetables evenly among plates and serve hot.

　　Cooks' Note

　　Suggested Beverage: No fancy wine. Hard cider or beer’s the ticket.

　　The Gourmet Slow Cooker: Volume II