Chop half a head of cabbage into 1 inch square pieces and set aside.
Dice one large sweet onion and set aside. Then mince the garlic and set aside.
Slice the smoked sausage and move to the side.
Wash, core and slice the apple and set aside.
Once all of your ingredients are ready, heat the olive oil and butter in a large cast iron skillet until nice and bubbly.
Sauté the onions in the olive oil and butter until translucent. Then add the garlic and sauté for 1 minute.
Next, add the chopped cabbage, salt, pepper and caraway seeds and stir well. Cook the cabbage down to about 1/2 the size it started, about 4 minutes. Stir often so you don’t burn the onions and garlic.
After the cabbage has begun to soften and cook down, add the sausage, Dijon mustard and the brown ale. Stir well and cook for about 4 more minutes.
After cooking the sausage with the cabbage until heated through nicely, add the chopped apple and cook for 1-2 minutes, or until starting to soften, but still a bit crunchy.
Serve with a nice crusty bread, or a German pretzel and a cold glad of beer.
