---------- Recipe via Meal-Master (tm) v8.04
  Categories: Sausage, Fruits
       Yield: 4 Servings
       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