Ingredients

serves 6

　　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

　　

Step 1

Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add the onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.

　　

Step 2

Stir in the cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until the cabbage is very soft, about 1 hour.

　　

Step 3

Tuck the sausages into the cabbage; cover the pot. Cook until heated through, about 20 minutes. Serve with mustard.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.