Kohlsuppe (Cabbage Soup)

Name: Kohlsuppe (Cabbage Soup)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by WiGal

"From globalgourmet.com and posting for ZWT#6. Guessing at servings. Beer amount seems high to me."

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Ready In:: 55mins
Ingredients:: 14
Serves:: 4

ingredients

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

directions

In a Dutch oven, cook onion and bacon until onion is tender but NOT brown; drain fat.
Stir in beer.
In a 2-cup glass measure combine water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture.
Cook and stir until thickened and bubbly.
Add rutabaga; cover and cook 15 minutes.
Stir in the knockwurst, apple wedges, and sauerkraut.
Cook, covered, about 20 minutes more or until apples are tender.