Kohlsuppe (cabbage Soup)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup onion, chopped
• 2 slices bacon, cooked cut up
• 1 cup beer
• 1 cup water
• 2 tablespoons cornstarch
• 2 tablespoons mustard, coarse grain
• 2 tablespoons molasses
• 2 teaspoons caraway seeds
• 1/2 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1 rutabaga, peeled cut into 1-inch cubes
• 1 lb knockwurst, fully cooked bias-sliced into 2 inch pieces
• 2 medium cooking apples, each cored and cut into 8 wedges
• 16 ounces sauerkraut, drained and rinsed

Recipe

• 1 in a dutch oven, cook onion and bacon until onion is tender but not brown; drain fat.
• 2 stir in beer.
• 3 in a 2-cup glass measure combine water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture.
• 4 cook and stir until thickened and bubbly.
• 5 add rutabaga; cover and cook 15 minutes.
• 6 stir in the knockwurst, apple wedges, and sauerkraut.
• 7 cook, covered, about 20 minutes more or until apples are tender.