Oktoberfest sausage and cabbage stew
I saw this pinned a few weeks ago and thought it would be a good fit for us. Turns out I had some small waxy potatoes from the CSA and a half a head of cabbage leftover from wonton soup a few weeks ago. All I needed was sausage and score, it was on sale this week. This was great. We served with some buttered toast but it would be great with Brotchen or light rye bread. My kiddos don't normally like onions so I was a little concerned they were going to pick them out or fuss about it. Turns out, they didn't even notice. And one last note, I didn't have a lager for the recipe. I added a little more broth and a little splash of apple juice instead. It turned out great.
From The Cozy Apron.
1 tablespoon olive oil
1 (14 ounce) package smoked sausage, cut into bite-size slices
1 ½ onion, sliced into thin semi-circles
½ head small cabbage, halved again, cored and thinly sliced
½ teaspoon freshly ground black pepper
¼ teaspoon ground caraway seeds or dill seeds (since that's what I had)
• Pinch salt
2 cloves garlic, finely chopped
1cup German-style lager beer (Oktoberfest variety) or chicken broth with a splash of apple juice
2 russet potatoes, peeled and cubed to bite-size pieces or equivalent of small waxy potatoes
2 ½ cups hot chicken stock
2 tablespoons apple cider vinegar
1 tablespoon flat-leaf parsley, chopped
Place a medium-large pot over medium-high heat and cook the sausage in hot oil for about 4-5 minutes of until the sausage starts to brown a little
Add the onions and stir to combine, cook another 4-5 minutes or union the onion is soft and starting to carmelize
Add the cabbage and repeat cooking until the cabbage is soft
Add in the dill or caraway seeds, salt and black pepper and stir
Add the garlic and cook for only a few minutes
Add the beer and let cook for about 3 minutes or until the beer has mostly boiled away
Add the potatoes and chicken stocka dn bring to a boil
Cover and simmer for 40 minutes or until the potatoes are soft
Remove from heat and add the cider vinegar and chopped parsley
Check for seasoning, adding pepper and salt as needed
Toddler review-
Three sets of little thumbs up. Three empty bowls despite chowing down on all of their bread first.
From The Cozy Apron.
1 tablespoon olive oil
1 (14 ounce) package smoked sausage, cut into bite-size slices
1 ½ onion, sliced into thin semi-circles
½ head small cabbage, halved again, cored and thinly sliced
½ teaspoon freshly ground black pepper
¼ teaspoon ground caraway seeds or dill seeds (since that's what I had)
• Pinch salt
2 cloves garlic, finely chopped
1cup German-style lager beer (Oktoberfest variety) or chicken broth with a splash of apple juice
2 russet potatoes, peeled and cubed to bite-size pieces or equivalent of small waxy potatoes
2 ½ cups hot chicken stock
2 tablespoons apple cider vinegar
1 tablespoon flat-leaf parsley, chopped
Place a medium-large pot over medium-high heat and cook the sausage in hot oil for about 4-5 minutes of until the sausage starts to brown a little
Add the onions and stir to combine, cook another 4-5 minutes or union the onion is soft and starting to carmelize
Add the cabbage and repeat cooking until the cabbage is soft
Add in the dill or caraway seeds, salt and black pepper and stir
Add the garlic and cook for only a few minutes
Add the beer and let cook for about 3 minutes or until the beer has mostly boiled away
Add the potatoes and chicken stocka dn bring to a boil
Cover and simmer for 40 minutes or until the potatoes are soft
Remove from heat and add the cider vinegar and chopped parsley
Check for seasoning, adding pepper and salt as needed
Toddler review-
Three sets of little thumbs up. Three empty bowls despite chowing down on all of their bread first.
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