Kohlsuppe (Cabbage Soup)

• 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

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.

onion, bacon, beer, water, cornstarch, coarse grain, molasses, caraway seeds, ground allspice, pepper, cooking apples, sauerkraut

Taken from www.food.com/recipe/kohlsuppe-cabbage-soup-424169 (may not work)