Since we’re in the midst of Oktoberfest, I thought it was high time to create an Oktoberfest inspired recipe. Beer included! Don’t worry though, even with the beer in this stew, the whole thing is just about as guilt free as you can get with a meal.
You really do get all the flavors of Oktoberfest in one bowl here. Cabbage, sausage, potatoes, and of course… lager beer! I used an Oktoberfest beer, but a lager or any other ‘German’ beer would be perfect to use as well.
I don’t know about anywhere else, but here near Austin Texas, we celebrate Oktoberfest pretty heavily. Especially with places like New Braunfels and Gruene just a stones throw away. People get all dressed up and there’s a big festival… basically for drinking beer!
While I’m not generally a beer person, this Oktoberfest Stew may just change my tune. It’s really that damn good.
If there are leftovers, this stew does reheat pretty well! So feel free to enjoy it again a day or two later with a quick reheat and eat!
TheSkinnyFork.com A delicious Oktoberfest inspired stew that is as delicious as it is healthy! Loaded with sausage, cabbage, onions, potatoes, and Oktoberfest beer. Prep Time: 5 Minutes • Cook Time: 30 Minutes
Servings: 6 • Serving Size: 1/6th Stew • Calories: 340 • Fat: 20 g • Saturated Fat: 7 g • Carb: 26 g • Fiber: 3 g • Protein: 13 g • Sugar: 4 g • Sodium: 653 mg
• 14 Oz. Smoked Beef Sausage, Sliced into 1/4" Segments
• 1 Medium White Onion, Diced
• 1/2 Medium Head Green Cabbage, Halved Again & Sliced Thin
• 2 Minced Garlic Cloves
• 2 1/2 C. Unsalted Chicken Stock
• 1 C. German, Lager or Oktoberfest Beer
• 2 Russet Potatoes, Peeled & Diced
• 1/4 Tsp. Caraway Seed
• 1 1/2 Tbsp. Apple Cider Vinegar
• 1 Tbsp. Chopped Fresh Parsley
• Salt & Pepper to Taste
Directions:
Place the 14 Oz. sliced sausage into the base of a large stock pot or soup pot and cook over a medium-high heat until starting to brown.
Add in the 1 chopped white onion and continue to cook until the onion is tender and caramelized.
Once the onion is cooked, add in the 1/2 medium head of shredded cabbage and 2 minced garlic cloves. Cook until the cabbage is starting to turn brown.
Pour in the 2 1/2 C. chicken stock, 1 C. beer, 2 diced potatoes, and 1/4 Tsp. caraway seed.
Bring it just to a boil then cover (with the lid just slightly ajar) and lower the heat to simmer for about 20 minutes or until the potatoes are tender.
Add in the 1 1/2 Tbsp. vinegar, 1 Tbsp. fresh parsley, and season with salt & pepper to taste.
Remove from the heat and serve right away to enjoy!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • No Oil Added • No Sugar Added
