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Oktoberfest Stew

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 5 hours 35 minutes
Servings 8

Ingredients
  

  • 2 # or 2 rings of keilbasa
  • 1 onion sliced thinly
  • 1 head cabbage core removed and chopped coarse
  • Salt & Pepper to taste
  • ½ tsp Carraway seed
  • 4 cloves garlic finely chopped
  • 4 potatoes cubed
  • 1 bottle of dark beer an Amberbock if you can find it
  • 5 cups chicken stock
  • 3 Tbsp apple cider vinegar
  • Parsley for garnish

Instructions
 

  • In the bottom of your stock pot brown the sausage in some oil; this will have to be done in 2 batches. We want it to burn a little onto the bottom of the pot, this will add flavor and will deglaze off the bottom when we add the beer and stock. Remove to a paper towel covered plate when done.
  • After the sausage is done and removed, and add the onions and cook until brown and soft.
  • Add the garlic and cook until fragrant.
  • Add the beer and a cup of the broth and deglaze the bottom of the pot.
  • Add half the cabbage and cook until wilted, then add the other half and cook until wilted. This will make room for everything else.
  • Add the sausage back, the potatoes, the seasonings and the rest of the broth.
  • Simmer for ~40 minutes.
  • For the best flavor, turn off the heat and let sit for 2-4 hours and then reheat to serve.
  • Add the cider vinegar & parsley just before serving.
  • Serve with a crusty bread and a good beer.