Kohlsuppe (Cabbage Soup)

Name: Kohlsuppe (Cabbage Soup)
Ingredients: 12 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; 12 teaspoon ground allspice; 14 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

14 ingredients

7 steps

Ingredients

12 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
12 teaspoon ground allspice
14 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

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.