Oktoberfest Stew

When you think of Oktoberfest what do you think of? Beer? Sausages? Cabbage? Potatoes? Well, what happens when you combine all of those delicious food groups in a pot and let it simmer all afternoon? Oktoberfest Stew! I serve these bowls of super rich goodness with Pepperidge Farm Rye and Pumpernickle Swirl Bread,

Let's get the stew simmering!

1 T. olive oil

1 (16 oz.) package beef smoked sausage or your favorite brats, cut into bite sized pieces

2 medium yellow onions, halved and thinly sliced

4 cups thinly sliced green cabbage

1 t. freshly ground black pepper

1/4 t. ground caraway seeds

1/4 t. ground fennel seeds

1/4 t. salt

3 garlic cloves, minced

1 bottle Oktoberfest style beer

3 medium Yukon Gold potatoes, peeled and cubed into bite sized pieces

3 cups beef stock
1/2 t. ground cinnamon

1 T. apple cider vinegar

2 T. flat leaf parsley chopped (for garnishing)

Place a 5 qt. Dutch oven over medium high heat and add olive oil. Add the sausages or brats and cook, stirring frequently until meat has browned.

Add onions and let them begin to caramelize along with the sausage. It will take 5 - 7 minutes. Continue stirring frequently.

Now add in the cabbage and let it begin to soften with the onions. The cabbage will begin to take on the golden color of the onions and sausage. Add the black pepper, caraway and fennel seeds and the salt and stir to combine.  Now it's the garlic's turn to be added to the mix. Stir to combine and let this mixture cook for a few minutes.

Add in the beer and let it reduce for about 5 minutes. Stir in the potatoes, beef stock and cinnamon. Let it reach a gentle boil and then reduce the heat to a simmer. Cover and let simmer for about an hour.

Just before serving stir in the apple cider vinegar and once you ladle into your serving bowls, top with a little of the chopped parsley for garnish.