6 cups red cabbage (thinly sliced, about 1 1/2 pounds)
1 ½ cups red Apple (peeled & finely chopped)
⅔ cup apple juice
2 tablespoons dark brown sugar
2 tablespoons red wine vinegar
¼ teaspoon salt
¼ teaspoon dried thyme
A pinch black pepper
1 bay leaf
Heat oil in a large nonstick skillet over medium-high heat and brown sausage links. Remove from pan and cut into ½ inch pieces. Leave drippings in pan.
Add onion to pan and cook for 4 minutes. Add cabbage and remaining ingredients; bring to a boil.
Cover pan, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Add sausage pieces for the last 5 minutes, then remove from heat, discard bay leaf and serve with boiled potatoes.
Authentic German Red Cabbage with apples is both a sweet and sour recipe typically seen and eaten at Oktoberfests in Germany.