- 1 tbsp olive oil
- 1 (14 ounce) package sausage of choice (beer brat recommended), cut into bite-size slices
- 1 onion, sliced into thin semi-circles
- 1½ cups shredded cabbage
- ½ tsp freshly ground black pepper
- ¼ tsp ground caraway seeds
- ¼ tsp salt
- 1 tsp minced garlic
- 1 cup lager, pale ale, or other relatively light beer
- 2 russet potatoes, peeled and cubed to bite-size pieces
- 2 ½ cups chicken stock
- 1 tbsp apple cider vinegar
- 1 tbsp flat-leaf parsley, chopped
- Heat olive oil in a large pot or dutch oven over medium-high heat. Add the sliced sausage and allow the slices to caramelize and brown in the oil for about 4-5 minutes.
- Once the sausage is browned, add the sliced onions and stir. Allow the onions to caramelize with the sausage for another 5-10 minutes, until golden-brown and softened.
- When onions are caramelized, add the sliced cabbage, stir to combine, and allow the cabbage to soften for about 3-5 minutes.
- Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and salt.
- Add the garlic and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine. Allow the beer to reduce for about 3 minutes.
- Add the cubed potatoes and the chicken stock. Allow the mixture to come to a boil then reduce heat to medium-low to simmer for about 40 minutes. Cover leaving a crack for steam with a lid.
- Finish the stew by stirring in the apple cider vinegar and parsley.
- Serve in large bowls with hearty bread and additional parsley to garnish.
Source: A Duck’s Oven
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