3 lbs. red cabbage, shredded thin
2 knockwurst, halved
2 smoked pork chops
1 lb. Krakowska sausage, cut into 4 pieces
2 duck confit legs
1 lb. kielbasa cut into 4 pieces
2 apples, Haralsons work great
2 beets, diced
2 cups dry red wine
2 cups apple cider
2 onions, sliced
1/4 cup butter, plus 2 tbs. for the sausages
1/2 cup sugar
2/3 cup red wine vinegar
1 tbs. juniper berries
1/2 tsp. ground caraway seed
Several sprigs fresh rosemary and thyme tied in bouquet garni
4 tbs. parsley, minced. Hold back a teaspoon for garnish
4 tbs. minced dill. Hold back a teaspoon for garnish.
Peel, core and slice apples in rings. Discard peels and core. Reserve.
Preheat oven to 400.
Melt the butter over high heat in a large pot.
Add the onions and caramelize, add sugar.
Stir, add the cabbage and beets, and cook for 5 minutes stirring.
Add the vinegar and cook 5 minutes longer.
Add the red wine, cider and the herbs and spices.
When boiling, cover and simmer for 40 minutes, remove cover and cook for 20 minutes more at a simmer.
Season with salt and pepper.
Brown the sausages and apples in the extra butter.
Place sausages and apples around top of cabbage mixture in the pot, place the chops around the sausage, arrange the duck confit legs on top in the center.
Place pot in oven for 20 minutes.
Sprinkle with the reserved herbs, and serve with a sharp mustard.