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