This dish is the culinary national obsession in Munich's beer gardens. We had the best version of this meal one day at the Englischer Garten, where the Chinesischer Turm (Chinese Tower) sits.

There is a beer garden there that you should definitely check out. This recipe serves 8.




Ingredients

3 lbs. heads of red cabbage, cored and shredded/sliced thin

1 fresh beet, diced

3 lbs. mixed sausages: Knockwurst, Weisswurst, Bockwurst, etc.

4 apples, Haralsons work well

3 cups dry red wine

3 onions, sliced

1/4 cup butter, plus 2 tbs. for the sausages

1/2 cup sugar

1/2 cup red wine vinegar

1 tbs. pickling spices

1 tps. dried thyme

4 tbs. parsley, minced. Hold back a teaspoon for garnish.

4 tbs. minced dill. Hold back a teaspoon for garnish.


Directions

Clean, cut out the core and slice cabbage thin.

Peel, cut out the core and slice apples. Discard peels and cores.

Melt the butter over high heat in a large pot.

Add the onions and sugar.

Cook until lightly caramelized. Add the cabbage and cook for 5 minutes.

Add the vinegar and stir. Cook for a few minutes longer.

Add the red wine and all the herbs and spices.

Cover and reduce heat to low after mixture comes to a boil. Cook for 70 minutes.

Lightly brown the sausages in the 2 tbs. of butter 10 minutes before serving.

Remove lid from cabbage. Cook for a few minutes and pile sausages on top, cooking cabbage for 5-10 minutes more to reduce the juices. The simmering will keep the sausages warm.

Serve with pretzel bread and plenty of strong Bavarian mustard.