Apples and cabbage bring a new dimension to smoked bratwurst links. A sour cream mixture adds the final touch to this recipe that can be prepared in less than 30 minutes.

Ingredients

• 1/2 of a 2 lb. napa cabbage, cut into 4 wedges, core intact
• 6 cooked, smoked bratwurst links, halved diagonally
• 2 small apples, cored and cut in wedges
• 2 tablespoons Dijon-style mustard
• 1/2 cup dairy sour cream
• 1 tablespoon snipped fresh sage

Preparation

1. In large skillet cook cabbage in 1 Tablespoon hot olive oil over medium heat 8 minutes or until tender.
2. Meanwhile, in a 4- to 5-quart Dutch oven cook bratwurst and apples in 1 Tanlespoon hot olive oil 2 minutes.
3. In a small bowl whisk 1/4 cup water and mustard; add to Dutch oven.
4. Bring to boiling; reduce heat. Cover. Simmer 4 to 6 minutes or until apples are tender, stirring occasionally.
5. Meanwhile, in small bowl combine sour cream and sage; whisk in cooking juices,
6. Use slotted spoon to transfer cabbage, bratwurst, and apples to bowls.
7. Serve sour cream mixture over bratwurst.

Makes 4 servings