Ingredients

　　2 tablespoons vegetable oil

　　2 tablespoons butter, cut into pats

　　3 knockwursts, diced into 1-inch cubes

　　3 bratwursts, diced into 1-inch cubes

　　1 red onion, quartered and thinly sliced

　　2 pounds red cabbage, quartered and shredded

　　1 teaspoon caraway seeds

　　Salt and freshly ground black pepper

　　1 12-ounce bottle dark beer

　　1 quart veal or chicken stock

　　2 cups tomato sauce

　　2 tablespoons Worcestershire sauce

　　1 bay leaf, fresh or dried

　　3 tablespoons finely chopped flat-leaf parsley

　　2 Red or Golden Delicious apples, peeled and diced

　　Juice of 1/2 lemon

　　Heat a big soup pot over medium-high heat. Add 1 tablespoon of the vegetable oil and half the butter. When the butter melts into the oil, add the cubed wursts and brown them on all sides, 5 minutes. Remove the browned sausages and add the remaining tablespoon each of oil and butter. When the butter melts into the oil, add the onion and cook for 2 minutes. Add the cabbage and caraway, season with salt and pepper, and stir. Cook the cabbage for 10 minutes, stirring frequently. Add the beer and cook down 1 minute. Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine. Add the wursts back to the pot. Cover the pot and bring the stoup up to a boil, 2 or 3 minutes. Remove the lid and simmer for 5 to 10 minutes longer, until the cabbage is tender. Remove the bay leaf. Combine the parsley, apple, and lemon juice in a small bowl. Ladle the stoup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the stoup as you eat it.

　　Rachael Ray's 30-Minute Get Real Meals