Olde Tyme Knackwurst & Red Cabbage Soup

2 Tbsp. olive oil
2 lbs. Swiss Meats Olde Tyme Knackwurst, cut into 1” slices
½ tsp. caraway seeds
1 large yellow onion, chopped
1 bay leaf
1 small red cabbage, cored, thinly sliced & chopped
salt and freshly ground pepper
2 Tbsp. dark brown sugar
¼ cup apple cider vinegar
4 cups chicken stock
2 cups tomato sauce

Preheat a large soup pot over medium-high heat with 2 Tbsp. of Olive Oil. Add the sliced knackwurst and cook until lightly browned, about 4-5 minutes. Remove the browned knackwurst to a plate and add the caraway seeds to the pot. Toast for about 30 seconds then add the onion, bay leaf and red cabbage, season with a little salt and pepper and cook, stirring frequently for 5 minutes until the onions and cabbage start to get tender. Add the brown sugar and apple cider vinegar, cook for about 1 minute, then add the chicken stock and tomato sauce. Bring it to a bubble and simmer the soup for about 10 minutes. Then remove the bay leaf. Add the knackwurst back into the soup and simmer another minute just to heat it up again.

From the Swiss Family Recipe Archives


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