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Fall has definitely arrived in Colorado. The leaves on the trees have been putting on quite a show here and that nip in the morning air reminds us that snow is on its way soon. In Germany, the Oktoberfest celebrations are winding down. All of the drinking and eating hearty meals and drinking of seasonal beers is still being done though and the crisp air is perfect for this one pot dish I made using Hillshire Farm® Polska Keilbasa.
I love that this stew is easy to prepare and since it cooks up in one pot, clean up is a breeze. It fills the house with warm and hearty smells of the season. I was lucky too in that Mr. B had just recently made up a batch of his own home brewed Oktoberfest beer which I used when I made this batch. The alcohol in the beer cooks off just leaving you with just the flavor. This recipe is pure comfort food. It is, in my opinion, a German equivalent to chicken noodle soup and oh so easy to make up and have on those winter days you don't feel well.
Most of the ingredients can probably be found in your cupboard or pantry. What I didn't have on hand, I picked up at my local Walmart.
Full of cabbage, onions, Mr. B's own home brewed Oktoberfest beer and polka kielbasa, Mr. B loved all of the flavors in this stew and had 2 bowls for dinner. It made enough for leftovers which, were awesome for lunch the next day! I hope you try this stew with your family for your own Oktoberfest celebrations this Fall!
Polska Kielbasa Oktoberfest Stew
by Kathe With An E
- 2 tablespoons olive oil, divided
- 1 12 ounce package Hillshire Farm® Polska Kielbasa
- 1 onion, thinly sliced
- 1/2 head cabbage cored and thinly sliced
- 1/2 teaspoon black pepper
- 1/2 teaspoon caraway seeds
- Pinch of salt
- 1 cup German seasonal beer (such as an Oktoberfest variety)
- 4 small russet potatoes peeled and cubed in bite sized pieces
- 2 14.5 ounce cans hot chicken broth
- 1 1/2 tablespoon apple cider vinegar
- 1 tablespoon flat leaf parsley, chopped (optional)
- 1/2 teaspoon ground nutmeg
Place a medium-large pot or dutch oven over medium-high heat, add the olive oil; once the oil is hot, add in the sliced onions, stir, and allow the onions to caramelize, about 5-8 minutes. Remove onions from the pot, add the remaining olive oil and add in the sliced smoked sausage, and allow the slices to caramelize and brown in the oil, for about 5-8 minutes. Add back the onions to the pot and add in the sliced cabbage, stir to combine. Allow the cabbage to soften and take on the flavors of the sausage and onions for a few minutes; once the cabbage is softened and golden, add in the black pepper, caraway seeds and the pinch of salt, and stir to combine; next, stir in the garlic, and once it becomes aromatic, add in the cup of beer. Stir the mixture to combine; allowing the beer to slightly reduce for about 3 minutes or so; next, add in the cubed potatoes and the hot chicken stock, stir. Bring the stew to a boil; then 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, chopped parsley (if using) and the ground nutmeg. Season with additional salt & pepper to taste. Serve with hearty slices of rye bread or crusty rolls to sop up the liquids.
