Whatever you want to call it, it's time for this month's Recipe Redux! This one is definitely a keeper. I've been making it ever since the hubby and I moved into our new house. Literally, I think this was THE first new recipe I ever made in my brand new kitchen. Let's take a walk down memory lane, shall we?
When the hubby and I moved out of our rental in Ashland, it was the most organized move I'd ever, well, organized. I was on top of my game. I started packing 4 weeks before our move-out date, and I went slowly, room by room. Each box I packed had a room marked on it that it should go to. Underneath the name of the room, I listed every. single. thing. in the box. It was the most helpful thing I'd ever done.
Not my closet.
Not my makeup.
Not even my never-ending pile of hairstyling crap.
Thanks to my OCD packing skills, the kitchen was a breeze and only took about 3 hours. This was all on our 3rd day in the house, by the way. After unpacking the kitchen, I said "Screw the rest of the house!" and got ready to make dinner. I'd had this stew at the top of my list of Pinterest recipes I wanted to try, and by golly, it was happening ASAP.
Until I synced my phone to the computer and looked at my pictures. Ugh. They were all dark, and they had turned out a funny color. What the heck, I thought. Photos were effortless in Ashland, now I had this-
Which is where I am today-
So, let's talk about this stew, shall we? It's chilly-weather worthy. It's make-this-cough-and-cold-go-away worthy. It's hearty and delicious. I mean, why wouldn't you want to make it? It's full of homemade chicken broth, creamy potatoes, savory sausage, and more than a handful of cabbage. I said it in 2012, and I'll say it again- this dish reminds me of one my mom used to make when I was little and I love it. Cabbage, potatoes, and sausage were made for each other.
Remember that Pecan Pie I was talking about yesterday? It turned out Grrrrrrrrreat! The hubby raved over it, especially the crust which turned out perfectly flaky. I'm off to take some pictures of it right now. Starting my weekend off right, with pie success! Yippee!
Have a great weekend everyone! :-)
1 tbsp olive oil
1 lb smoked beef sausage, thinly sliced
1 medium onion, diced
1/2 small cabbage, thinly sliced
1/4 tsp black pepper
pinch of salt
2 cloves of garlic, minced
1 cup lager (I used Hudenpohl, a German-style American lager)
2 Russet potatoes, peeled and diced
3-4 cups Chicken Broth
1 1/2 tbsp apple cider vinegar
2 tbsp fresh parsley, minced
1. Heat olive oil in a large stockpot. When hot, add sausage. Sauté for 4-5 minutes, or until sausage is browned.
2. Add onions to the pan. Sauté for 4-5 minutes, or until onions soften. Add cabbage to the pan, sauté until softened (another 4-5 minutes). Add the salt, pepper, and garlic. Sauté for 30 seconds.
3. Add lager to the pot. Bring to a boil, then lower heat to simmer. Simmer for 2-3 minutes, or until beer is reduced by half.
4. And potatoes and 3 cups broth to the pot (if your stew is too thick, add up to 1 more cup of broth to get the consistency you desire). Again, bring to a boil, then lower heat to a simmer. Simmer for 40 minutes, or until potatoes are tender.
5. Turn the heat off. Stir in the vinegar and the parsley. Ladle into bowls, and serve immediately.
|Recipe adapted from The Cozy Apron.|