Oktoberfest Stoup

• 2 tablespoons vegetable oil
• 2 tablespoons butter, cut into pats
• 3 knockwurst, diced into 1 inch cubes (or substitute 3 extra brats)
• 3 bratwursts, diced into 1 inch cubes
• 1 red onion, quartered and thinly sliced
• 2 lbs red cabbage, quartered and shredded
• 1 teaspoon caraway seed
• salt and pepper
• 1 (12 ounce) bottle dark beer or (12 ounce) bottle beef broth
• 1 1 quart vegetable broth or 1 quart chicken stock
• 2 cups tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 fresh bay leaves or 1 dried bay leaf
• 3 tablespoons flat leaf parsley, finely chopped
• 2 Red Delicious apples or 2 golden delicious apples, peeled and diced
• 1/2 lemon, juice of

1. Heat a big soup pot over medium-high heat. Add 1 table-spoon of the vegetable oil and half the butter.
2. When the butter melts into the oil, add the cubed wursts and brown them on all sides, 5 minutes. Remove the browned sausages and add the remaining tablespoon each of oil and butter.
3. When the butter melts into the oil, add the onion and cook for 2 minutes. Add the cabbage and car-away, season with salt and pepper, and stir. Cook the cab-bage for 10 minutes, stirring frequently.
4. Add the beer and cook down 1 minute. Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine. Add the wursts back to the pot. Cover the pot and bring the soup up to a boil, 2 or 3 minutes.
5. Remove the lid and simmer for 5 to 10 minutes longer, until the cabbage is tender. Remove the bay leaf.
6. Combine the parsley, apple, and lemon juice in a small bowl. Ladle the soup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the soup as you eat it.

vegetable oil, butter, red onion, red cabbage, caraway seed, salt, beef broth, vegetable broth, tomato sauce, worcestershire sauce, bay leaves, flat leaf parsley, red delicious apples, lemon

Taken from www.food.com/recipe/oktoberfest-stoup-346804 (may not work)