Oktoberfest Stoup - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 tablespoons butter, cut into pats
3 knockwurst, diced into 1 inch cubes (or substitute 3 extra brats)
3 bratwursts, diced into 1 inch cubes
1 red onion, quartered and thinly sliced
2 lbs red cabbage, quartered and shredded
1 teaspoon caraway seed
salt and pepper
1 (12 ounce) bottle dark beer or (12 ounce) bottle beef broth
1 1 quart vegetable broth or 1 quart chicken stock
2 cups tomato sauce
2 tablespoons Worcestershire sauce
1 fresh bay leaves or 1 dried bay leaf
3 tablespoons flat leaf parsley, finely chopped
2 Red Delicious apples or 2 golden delicious apples, peeled and diced
1/2 lemon, juice of

Preparation

Heat a big soup pot over medium-high heat. Add 1 table-spoon of the vegetable oil and half the butter.
When the butter melts into the oil, add the cubed wursts and brown them on all sides, 5 minutes. Remove the browned sausages and add the remaining tablespoon each of oil and butter.
When the butter melts into the oil, add the onion and cook for 2 minutes. Add the cabbage and car-away, season with salt and pepper, and stir. Cook the cab-bage for 10 minutes, stirring frequently.
Add the beer and cook down 1 minute. Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine. Add the wursts back to the pot. Cover the pot and bring the soup up to a boil, 2 or 3 minutes.
Remove the lid and simmer for 5 to 10 minutes longer, until the cabbage is tender. Remove the bay leaf.
Combine the parsley, apple, and lemon juice in a small bowl. Ladle the soup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the soup as you eat it.