Oktoberfest Stew

 This is a quick and easy "stew" but more like soup. It's good for those early fall evenings when the cool weather has hit and you want to celebrate Oktoberfest.

Oktoberfest Stew

serves 4-6

 

1 Tbsp olive oil

1 (14oz) pkg beef smoked sausage, cut into bite size pieces

1 onion, thinly sliced

1/2 small head of cabbage, halved, cored and thinly sliced

1/2 tsp ground pepper

1/4 tsp ground caraway seeds

pinch salt

2 cloves garlic, finely chopped

1 c German lager beer/Oktoberfest variety

2 russet potatoes, peeled and cut into bite size pieces

2 1/2 c chicken stock

1 1/2 Tbsp apple cider vinegar

 

Place a soup pot over medium-high heat and add olive oil. Once the oil is hot add in the smoked sausage and all to caramelize and brown for about 4-5 minutes. When the sausage is browned add the sliced onions, stir and allow the onions to caramelize with the sausage for another few minutes until golden brown and softened. Once the onions are caramelized add in the sliced cabbage, stir to combine and allow the cabbage to soften and take on the flavors of the sausage and onions for a few minutes. 

 

Add the pepper, caraway seeds, salt, and stir to combine. Stir in the garlic and once it becomes aromatic, add in the cup of lager and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so. Add the potatoes and chicken stock, stir and allow the mixture to come to a boil; once it comes to a boil place a lid on (slightly askew) and reduce the heat to low to gently simmer for about 40 minutes. After 40 minutes turn off the heat and finish by stirring in the apple cider vinegar.

Serve in large bowls with some hearty rye bread or rustic rolls.

very slightly modified from The Cozy Apron