Bratwurst w/ cabbage & apples

2 tablespoons unsalted butter

• 1 1/4 pounds bratwurst sausage links

• 1 medium onion, sliced

• 1 local apple, cored and sliced

• 3 cloves garlic, smashed

• 1 1/2 pounds green cabbage, sliced

• 1 (12-ounce) beer (dark, ale, or German is best)

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1 1/2 teaspoons caraway seeds

• Kosher salt 

• Freshly ground black pepper 

• 2 tablespoons chopped fresh dill (optional). Parsley works too!

Directions

1. Heat the butter in a large heavy pot over medium high heat until melted and hot. Add the sausages and brown them, turning once, about 5 minutes. Transfer the sausages to a platter.

2. Stir in the onion, apple, garlic and 1/2 teaspoon each salt and pepper, then cook, stirring occasionally, until onions begin to turn golden brown, about 6 minutes. Add the cabbage and cook a few more minutes until it starts to soften.

3. Place the sausage back in the pot along with the beer, Worcestershire, mustard, and caraway and bring the mixture to a boil. Reduce the heat to a simmer, then cook, covered, until cabbage is tender, about 20 minutes. Uncover the pot and simmer until liquid is almost evaporated, about 5 minutes. Season with salt and pepper to taste, sprinkle with the dill and serve.

   *Serve with mashed potatoes!