I don't call mine Oktoberfest stew because I didn't use that type of beer. So actually I guess this should be called Fat Tire Stew. But gross! That doesn't appeal to me in any way and I know how delicious that beer tastes. Hey girl. Come over here. Here. Eat this stew. It's called Fat Tire. Hey girl, where you going? I didn't mean it would make you into a fat tire! Stop crying! Oh my God, are you calling your mom? No, I don't want to talk to her! I didn't do anything wrong.
Uh, let's get to the soup.
German Beer Stew with Sausage, Cabbage and Onion
1 tbsp olive oil
4 links smoked beef sausage, cut into bite size pieces
1 onion, cut in half and sliced thin
1/2 head cabbage, halved again, cored and cut into thin slices
1/2 tsp fresh black pepper
1/4 tsp ground caraway seeds (I didn't have this, so I used cumin with dill)
salt to taste
2 cloves garlic, minced
1 cup German style beer (I used Fat Tire upon Todd's recommendation and he knows beer)
2 russet potatoes, peeled and diced into small bite size pieces
2.5 cups hot chicken stock (I used salt free boullion powder)
1.5 tbsp apple cider vinegar
3 tbsp snipped fresh parsley
Oh my God, oh my God this was so good. OKAY. So, heat your olive oil in a Dutch oven over medium high heat. Once it's hot, add your sausage and cook until browned, about five minutes.
Add your onions and let those carmelize a bit (another few minutes) before adding the cabbage. Toss to combine and let THAT mix cook down about for ANOTHER four or five minutes.
Now, add your pepper, caraway (or cumin/dill mix) and salt, give it a stir and toss in the garlic. Once it's fragrant, add the beer, potatoes and stock.
Bring it to a boil and then reduce heat, partly cover (to allow steam to escape) and simmer for 40 minutes. Stir in your vinegar and parsley and TRY not to kill the other people eating it so you can have it all to yourself. My God, man. It was full of stars.