|A full 2-cup serving- I do NOT recommend smaller servings :)|
Oktoberfest Lager Stew
1 Tablespoon olive oil
14 ounces smoked sausage link
1 1/2 onion, sliced into thin semi-circles
1/2 head cabbage, halved again, cored and thinly sliced
1/2 teaspoon fresh ground black pepper
1/4 teaspoon caraway seeds, ground
2 cloves garlic, finely chopped
1 1/2 cups German lager beer, Oktoberfest variety
1 pound radishes, cut into bite-sized pieces (most of mine were quartered)
2 cups boiling water
2 chicken bouillon cubes
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon flat leaf parsley, chopped (optional- I didn't use it)
Place a medium-large pot over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes.
Once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened.
Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for few minutes.
Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine.
Next, stir in the garlic, and once it becomes aromatic, add in the bottle of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so.
Next, add in the quartered radishes, bouillon cubes and boiling water, stir, and allow the mixture to come to a boil; once it comes to a boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes.
After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley, if using.