CONTEST MAIN DISH: Bratwurst, Cabbage & Apples

BRATWURST, CABBAGE AND APPLES
Adapted by BumbleBeeBoogie

3 shallots, peeled and minced
5 scallions, green onions, white part only, thinly sliced, reserve the green tops
2 garlic cloves, peeled and minced
1-1/2 tablespoons olive oil
1 tablespoon butter
8 cups canned or homemade chicken stock
1/3 cup white wine
2 large Granny Smith apples, peeled, cored and sliced into eighths
1 pound bratwurst sausage
1/2 head Napa cabbage, thinly sliced
1 tablespoon caraway seeds
1/4 teaspoon salt
freshly ground black pepper, to taste
flat Italian parsley, chopped

Cut the bratwurst in half lengthwise, then cut the halves on the diagonal into1/2-inch wide pieces.

In a large, saucepan, cook the shallots and onion in the oil and butter over moderately high heat, stirring frequently, until browned, about 6 minutes. Add the garlic and saute for 2 minutes longer, being careful not to burn the garlic or it will become bitter.

Add 2 cups of the chicken stock and the wine; cook over low heat until nearly all the liquid has reduced by half, about 15 to 18 minutes.

Add the apples and bratwurst and cook, stirring gently, for 1 minute.

Add the remaining 6 cups stock along with the cabbage and caraway seeds; cook until the sausage is heated through and the cabbage and apples are tender, 7 to 8 minutes.

Season with the salt and pepper, garnish with the parsley and chopped green onion tops; serve immediately.