Recipe information
Yield
4 servings
Ingredients
Preparation
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.
