Bavarian Blood Sausage with Slow-Cooked Red Cabbage

Method

1. Slice the blood sausage into 1-inch thick rounds.
2. In a large pot, sauté the chopped onion in butter until softened.
3. Add the shredded red cabbage and cook for 5 minutes.
4. Stir in the apple cider vinegar, caraway seeds, salt, and pepper.
5. Pour in 1 cup of water and bring to a simmer.
6. Cover and let the cabbage cook for 20-25 minutes until tender.
7. Heat a skillet over medium heat and cook the sausage slices until browned on both sides.
8. Serve the sausage with the slow-cooked red cabbage on the side.