Beer Garden-Style Red Cabbage and Sausage

• 3 lbs red cabbage, cored and shredded
• 1 fresh beet, diced
• 3 lbs mixed sausages (Knockwurst, Weisswurst, Bockwurst, etc.)
• 4 apples, Haralsons work well
• 3 cups dry red wine
• 3 onions, sliced
• 14 cup butter
• 2 tablespoons butter
• 12 cup sugar
• 12 cup red wine vinegar
• 1 tablespoon pickling spices
• 1 teaspoon dried thyme
• 4 tablespoons parsley, minced (Hold back a teaspoon for garnish)
• 4 tablespoons dill, minced (Hold back a teaspoon for garnish)

1. Clean, cut out the core and slice cabbage thin.
2. Peel, cut out the core and slice apples.
3. Discard peels and cores.
4. Melt the butter over high heat in a large pot.
5. Add the onions and sugar.
6. Cook until lightly caramelized.
7. Add the cabbage and cook for 5 minutes.
8. Add the vinegar and stir.
9. Cook for a few minutes longer.
10. Add the red wine and all the herbs and spices.
11. Cover and reduce heat to low after mixture comes to a boil.
12. Cook for 70 minutes.
13. Lightly brown the sausages in the 2 tbsp of butter 10 minutes before serving.
14. Remove lid from cabbage.
15. Cook for a few minutes and pile sausages on top, cooking cabbage for 5-10 minutes more to reduce the juices.
16. The simmering will keep the sausages warm.
17. Serve with pretzel bread and plenty of strong Bavarian mustard.

red cabbage, fresh beet, mixed sausages, apples, red wine, onions, butter, butter, sugar, red wine vinegar, pickling spices, thyme, parsley, dill

Taken from www.food.com/recipe/beer-garden-style-red-cabbage-and-sausage-482382 (may not work)