5 lg Shallots

1 1/2 tb Olive oil

1 tb Unsalted butter

8 c Chicken stock

2 sm Pippin or Granny Smith apple

1/2 lb Bratwurst

1/3 Napa cabbage head

1/2 ts Caraway seeds

;salt & pepper to taste 1. Prepare ingredients: Peel and trim shallots and

separate into sections. Peel apples, cut into eighths, and core. Cook bratwurst, halve lengthwise, and cut on the diagonal into 1/2-inch wide pieces. Halve napa cabbage and shred. 2. In a large, heavy-bottomed saucepan, cook shallots

in oil and butter over moderately high heat, stirring frequently, until browned, about 7 to 8 minutes. Add 2 cups stock and cook until nearly all the liquid has evaporated, about 17 to 18 minutes. 3. Add apples and cook, stirring gently, for 1 minute.

Add remaining 6 cups stock along with the bratwurst, cabbage and caraway seeds; cook until sausage is heated through and apples are tender, 7 to 8 minutes. 4. Season with salt and pepper and serve immediately.

Source: Chicago Sun Times, November 6, 1996 -----