German Stew
From Redsfantracy 2 years agoIngredients
- 1 T. olive oil shopping list
- 1 (14 ounce) package beef smoked sausage, sliced shopping list
- 1 small yellow onion, thinly sliced shopping list
- 1/2 of a small head of cabbage, thinly sliced and chopped shopping list
- 1/2 t. black pepper shopping list
- 1/2 t. caraway seeds shopping list
- Pinch of salt shopping list
- 1-2 cloves garlic, finely chopped shopping list
- 1 cup German-style, or other dark beer shopping list
- 2 russet potatoes, peeled and cubed shopping list
- 2 1/2 c. hot chicken stock shopping list
- 2 T. apple cider vinegar shopping list
How to make it
- Using a pot over medium-high heat, and add the olive oil;
- Once the oil is hot, add the sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes.
- When the sausage is browned, add in the onions, stir, and caramelize with the sausage for another few minutes.
- Next add in the sliced cabbage, stir to combine, and allow the cabbage to soften.
- Once the cabbage has softened, add in the black pepper, caraway seeds and the pinch of salt, and stir to combine;
- Next add the garlic, followed by the cup of lager. Stir; allowing the beer to slightly reduce for about 3 minutes.
- Add in the potatoes and stock, stir, and allow the mixture to come to the boil. Once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to simmer the stew for about 40 minutes;
- After 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).
- *Pairs well with rye bread
- **I have added chicken breast as well, cutting up the chicken pieces, cooking separately, and adding at the same time as the cabbage.
People Who Like This Dish 3
- MotherAnn Charlestown Twp., Ohio
- hungrynow Corralitos, CA
- clbacon Birmingham, AL
- Redsfantracy Lexington, KY
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