Little speaks of Oktoberfest more than beer, cabbage, and smoked sausage, except perhaps an Oktoberfest Stew which has all of those delicious, savory and festive ingredients in one warming and cozy stew pot.
Ladling up the Flavors of Oktoberfest
To experience an Oktoberfest celebration is to experience a wonderful dose of culture coupled with some great food in a fun and festive atmosphere.
Music, dancing, lederhosen…what’s not to be enamored with?
And when I think of the food of Oktoberfest, I think of that irresistible scent of smoky sausage sputtering away on a grill, the tangy aroma of savory sauerkraut cabbage, and the mildly hoppy fragrance of good German beer, all which go together hand-in-hand so scrumptiously.
An opportunity to cook with beer is always something I like to take advantage of, as its depth and mildly bitter flavor enhances a savory recipe splendidly.
And so I thought I’d take some crave-worthy Oktoberfest ingredients—caramelized onions, rich smoked sausage, and cabbage (and lager, of course!), and make this seasonal and festive Oktoberfest Stew—the results were even more better than I expected.
The broth had just the right amount of flavor from the lager, with a savory tang from that finishing touch of cider vinegar; and the sausage gave a rich smokiness, with the cabbage adding a hint of mild sweetness.
And with a few diced potatoes to slightly thickened things up, this festive stew made for one hearty, soul-food meal.
Oktoberfest Stew is a big taste of the Oktoberfest celebration that warms and satisfies a hungry appetite, and puts a little smile on one’s face.
Tips & Tidbits for Oktoberfest Stew:
- Type of sausage: A good quality beef smoked sausage is perfect for this; but you could certainly substitute pork or even bratwurst, as well, if you’d like to go even more “Oktoberfest”.
- Care for caraway? Caraway seeds can be found in the spice section of the market; however, if you cannot find them, feel free to leave them out.
- A tangy zing: You can substitute a small splash of white vinegar, or even rice vinegar, for the apple cider vinegar, if you don’t have any on hand; the cider vinegar offers just a touch more sweetness to round things out.
- The longer it sits, the richer it gets: Making this recipe ahead of time—perhaps a day or even two before you plan on serving it—allows for the flavors to blend and deepen, which makes for a more flavorful stew.
Recipe
Oktoberfest Stew
by Ingrid Beer
Print Recipe
Yield: Serves 4-6
Prep Time: 20 minutes
Cook time: 40 minutes
Ingredients:
• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices
• 1 1/2 onion, sliced into thin semi-circles
• 1/2 head small cabbage, halved again, cored and thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground caraway seeds
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 1/2 cups hot chicken stock
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped
Preparation:
-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;
-When 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 cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;
-Next, add in the cubed potatoes and the hot chicken 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 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 (add more salt if necessary, too).
-Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.
Looking for more Oktoberfest inspired fare? Check these out! Pork Tenderloin Sandwich and Oktoberfest Potato Skins
As a first generation German, I totally agree with you about the festive air and gemütlichkeit that surrounds Oktoberfest celebrations! Your stew will be on my table this week as it captures the very essence of the season and joy of Autumn. Thank you for such an eloquent and accurate description of not only Oktoberfest but what is in the hearts of German people everywhere.
Thank you, Karen – my pleasure! And I’m thrilled to read that the stew will be making an appearance on your dinner table this week; I think you’ll really enjoy the flavors, and I’d love to know how it turns out for you.
If I make this the day before serving, should I wait to add the vinegar right before serving?
Hi Lauren, no need! Go ahead and prep the soup completely, and just enjoy whenever you’re ready.
That was amazing!!!!!!!!! My husband loved it. I will be making that again 🙂 thank you!
Tiffany, so thrilled that this was a hit for you! Thank you for coming back to share your experience with me.
My daughter is allergic to everything so with only a minor modification, I can make this for my family….so excited!!! Thank you!
That’s great, Lisa— my pleasure!
Could this be made in a crockpot? Thank you for the recipe.
Hi Megan, that’s a great question. What I would say is this: a very important part of creating the flavor and “depth” of this stew is that the ingredients are first caramelized in the pot until a rich, golden-brown; and once that happens, the beer’s added and it needs to reduce to once again add more depth. The stew only needs to cook/simmer for about 40 minutes, so it’s not really long cooking, and my concern is that if done in a crockpot, it may end up missing some of the “richness”.
Thank you for your fast reply. You make a good point. I may try to carmelize on high in the CP – then add the beer and turn it to low and see what happens. If I try it, I will let you know. 🙂
Sounds good Megan!
So I did make this in the crockpot and we really loved it. If anyone wants to do it in the crockpot, I put the onions and sausage in first – on high for an hour – then turned to low, added everything else except the vinegar and parsley. I cooked it on low for about 6-7 hours. Right before serving I added the vinegar and parsley. Yum! Thank you again for the recipe.
Megan, so glad you went ahead and tried this recipe out in the crockpot, and that it turned out well for you! And thanks for coming back to share your steps with others that may also like to do the same.
So delicious, even my 4 and 2 yo ate it!!!
I made ham stock and that was my only modification. Thx for a great recipe!!!
Hi Lisa, I love it when the little ones enjoy the food, too – thanks for your comments!
This turned out to be so yummy!! If it has cabbage and smoked sausage in it I am all about it!
You are great writer btw 🙂
Hi Ashley, so glad you liked this! And thank you for your kind words.
I’m so excited to make this! It looks so much like my German mother’s potato soup she would always make with left overs! She never added the cabbage but that should only add more flavor! She would also smash some of the potatoes to thicken the soup. Do you do that as well? On my way to the store now! Danke for sharing!
Hi Judy, I love having your “real time preparation” comment here, haha! To answer your question, I don’t smash the potatoes, but I don’t see why you couldn’t – heck, do it just as a homage to your mother, if you so desire! Truly hope you enjoy.
YUM! Made it, smashed some, loved it! Serving it to my mother tonight! Thank you :)You now have a lifelong follower!
That’s so great, Judy – hope your momma enjoys! And thanks for following!
I am not a beer drinker at all so have no knowledge of it, especially German beer. What would you recommend?
Linda, funny enough, I’m not the biggest beer drinker, either (go figure with a last name like mine); just look for something called a “lager” beer on the label – a darker amber color, if possible. (I actually found one that was an Oktoberfest-style lager, though those may now not be as available) If you still have trouble, do what I do when it comes to beer, and ask a store clerk for a little help – they’re usually happy to help you find what you’re looking for, or at least something close to it.
Made this for dinner tonight – it’s delicious! Thank you!
Hi Tamie, thanks for coming by to comment!
This recipe looks great and I am definitely going to try it. Quick question – if I cannot find beef smoked sausage, are there alternatives you could list? Thanks!
Hi Lyn! You can use pork/beef kielbasa as well, or a hearty-type of sausage – really, anything that you like and has a little “smokiness”, if possible. You’d most likely be able to find it in the sausage/hot dog section of your grocery store.
Just made this….used Sam Adams Oktoberfest and it smells and tastes amazing!!!!! Thank you!
~Debbi
Hi Debbie, my pleasure! Thanks for sharing your results with me; hope you enjoy!
Cannot wait to try this recipe! Looks fantastic!
I’m a new subscriber to your blog. I have scoured over your amazing recipes and this just had to be the first to try. I made this tonight, super easy and AMAZING! Thank you so much for sharing this recipe. My hubby initially didn’t look all too thrilled with the idea of this soup that he called “poor mans soup” devoured 3 bowls and requested that I make it again tomorrow night! Sold! Super excited about trying more of your recipes!
Hi Leah! I always sort of chuckle to myself when I read the comments from the wives about the husbands initially not being too sure what it is that they’re getting for dinner until they taste it and want more – love it! 😉 It looks like the next time you plan on making this “poor man’s soup” (I love that, by the way!), you’d best make a double portion, or you just may not get any! Thanks for commenting, and I’m thrilled to have you as a subscriber; I hope you enjoy many more recipes!
This looks amazing! I cannot wait to try it!! I saw this recipe about a week ago and I’ve been dying to go grocery shopping again so that I can buy the ingredients to make this! Plus the weather is cooling down in Ohio — so it’s perfect!
Aw, that’s really touching to me, Lindsay! It sounds like fall has officially started in Ohio – how wonderful! I wish it was cooler here in LA already, as fall is my favorite time of year. I hope you get to make this truly comforting and savory stew soon! Enjoy!
I used guinness, sweet potatoes, and 3 sausages I had on hand (a chicken sausage, a breakfast sausage, and venison summer sausage) and this was fantastic. The flavor is amazing. Will use again, thank you!
Hi Jacquelyn! That must have been very interesting with the sweet potatoes, and the Guinness probably added a nice, deep and dark flavor to it all. So happy you enjoyed the flavors in this comforting, cool-weather friend!
Should the potatoes be cooked or raw when you add them to the soup?
Hi Sarah! The potatoes should be raw when you add them into the pot, as they will cook while in the stew. Hope you enjoy! 🙂
This stew is amazing! My whole family loved it! I doubled the recipe and had just one small bowl for leftovers. I’m going to look over your other recipes right now to find more wonderful-ness!
Aw, that is so very sweet, Beverly! Thanks so much for sharing that with me; and yes, please go and peruse the recipes! I think you may find some more cozy and comforting dishes to share with your family! 🙂
Saw your recipe posted on Pinterest today and emailed my boyfriend the photo of your dish and wrote that this looked like something to make for dinner one night next week. Well, when he received the email, he called me up and said let’s make this tonight. Just finished eating it – we both had seconds and have another meal left that we can’t wait to enjoy. What a wonderful, yet easy dish! Thank you, thank you and I can’t wait to check out some of your other amazing recipes.
Hi Kirsten! I have to tell you that I just love it when people share with me how they came across a recipe of mine, and their entire experience with it. And it always makes me so happy when the recipe ends up being something truly enjoyed, especially by a couple or a family. Thanks so much for sharing that with me, and I really hope you get the chance to check out some more recipes, and enjoy them with your honey!
I have made this stew twice now in the last two weeks and I absolutely love it! Wonderful Fall recipe! I have shared it with everyone I can think of and pinned it on Pinterest as well. This will be a favorite for years to come.
Well thanks so very much, Michelle! I’m so glad to read how much your like this stew, and really appreciate you sharing it with others so that they, too, can enjoy it! 🙂
Used keystone instead of lager……. bad idea.
Oh well, Brittney…there’s always next time, right? 😉
What are your thoughts on sauerkraut instead of raw cabbage?
Hi Katrina, I happen to love sauerkraut, so I would say give it a try! I think it’d probably be delicious – just keep in mind that the kraut will be a lot more sour than the fresh cabbage, so do rinse it well (unless you like it that strong) before adding it. Hope you enjoy!
I usually don’t ever follow a recipe, but I did every step for this and it was delicious! I wouldn’t change a thing! Thank you for posting this, my boyfriend LOVED it!
Hi Shannon, aren’t you glad you did this time? 🙂 I’m beaming that both you & your boyfriend enjoyed the recipe – thanks for sharing!
Is there anything that I could substitute for the caraway seeds? I didn’t think to pick them up at the store.
Hi Jennifer! Please don’t let the absence of caraway seeds stop you from going ahead with this stew – though they add that slight peppery/nutty note, you can leave them out and still have a fabulous stew. Hope you enjoy!
This is in my dutch oven on the stovetop right now, and I can’t WAIT till it’s done! Forty minutes is too long! 🙂 My kids all help me chop everything, which made them that much more excited to eat it. Had to educate the little ones about how the alcohol is cooked out of the beer, making it okay for kids to eat. 🙂 This is the first cool day of fall in our area, and the PERFECT day to try this out. Thanks!
Andrea, I can just imagine you in the kitchen with your little ones! And when people share with me that their kids participated in helping prepare one of my recipes, I am so deeply touched; I think it’s a great way to connect and to teach, just as you explained to them about the alcohol cooking out. So glad you came to share your comments with me! Hope you all enjoyed your dinner…
Just wanted to say how great this was! I got the recommendation from my sister-in-law, and I’m so thankful! I just love when you take a risk and it turns out great. I love everything in this stew… the texture of the potatoes, the flavor soaked cabbage and onions, the tangy touch of vinegar and the hearty sausage… PERFECT! My family loved it, even my skeptical 7 year old! I look forward to looking through your recipes. Thank you so much for sharing!
It is absolutely my pleasure Jamie! And thank YOU for coming back to offer such a rave review of your experience! See how delicious taking risks can be sometimes? 🙂 Please do check out more of the recipes – I think you’ll find more to experiment with!
I made this soup twice and love it! Personally, I like it a lot more without the apple cider vinegar at the end. If anyone is not sure, taste first and consider if you need to add it. It made it a little too sour for my preference. I used two different lager beers each time. Both tasted great. I also doubled this recipe and cooked everything a little longer than recommended to really get some good color. Thanks for the awesome recipe!
Hey Jessica, that’s great! I’m always happy to read when people make/adjust recipes to their personal preference. Thanks so much for commenting on your experience, and it was my pleasure to share this recipe!
I may not have read down far enough, but has anyone tried this with fennel seeds? Had a heck of a time finding caraway.
Hi Kayla! I would not recommend using fennel seeds, as that will make the flavor completely different, and quite “licorice-y” – not good for this stew. Just omit the caraway seeds altogether if you can’t find them, and you’ll be just fine! Hope you enjoy this one!
I found this recipe on Pinterest awhile ago and I finally tried it. It was delicious! Great recipe, I will definitely make this again.
I made this meal for my family a few months ago. We absolutely loved it, and it is now a family favorite. I am making it again tonight for some family that is coming into town. Delicious!
Hi Heather, this is truly the perfect meal to share with family— thanks so much for coming by to share with me that you’re enjoying this recipe so much!
This was amazing!!!! Huge hit, made a few adjustments due to some not liking cabbage and lager, but my substitutions worked wonderfully and I’ve made like 3 times already! Thank you!!
Where do you find ground caraway seeds? I’m having trouble grinding them well with my mortar and pestle.
Hi Jessica, if you happen to have a spice or coffee grinder, then that would work great; if they sell the pre-ground seeds, then they’d be there next to the whole. You can just grind them as best as you can – that’s good enough. Leaving them whole would actually be fine, too – no worries.
Plan to try this tonight with kale, smoked turkey sausage, and Sam Adams light lager. ( I try to lighten up with out sacrificing the integrity of the dish) Sounds like a great winter recipe, can’t wait!
I found this recipe through Food-Gawker (LOVE that site) and I am making this tonight for our weekly Charity get together. I have never cooked with beer before, so I am really excited about this one! Also have to make a vegetarian version, thinking maybe tofu and some nice smokey spices. I will let you know how we go
Made this last night, it was so delicious! Also made a vegetarian version with vege sausages, had to add some extra spices but they both turned out really well. We served ours with the bread and cream cheese – I’m putting this in my secret recipe book!
This was amazingly good and so easy!
Made a couple subsitutes because I didn’t have everything around:
-ground cumin instead of caraway seeds.
-light beer
-Morteau sausage (traditional french sausage) instead of beef
The stew cooked quickly, tasted sweet and was truly comforting. Great recipe.
John, how wonderful! Thanks so much for sharing that. So glad you enjoyed, and that the substitutions that you used worked well for you! Thanks for taking a moment to come back and comment.
In the process of making this for dinner and it smells & looks amazing!!! We shall see what the husband & step daughter (she was German born & lived there most of her life) think of this! I am very excited 😀 Even made some french bread to go with it!
Malyssa, I hope that you all enjoyed! Thanks so much for sharing with me.
We just had this for dinner. It may be the best recipe I’ve gotten from Pinterest yet! Absolutely delicious! Easy to make with on-hand ingredients. The hubster loved it, too. It will be made again – and again!
Sharon, that’s wonderful! Especially when the “hubster” loves it, too, right? 🙂 So glad you’re both enjoying this recipe, and I’ll take it as a big compliment that it may be the best recipe you’ve gotten off of Pinterest—how cool!
Fall is officially here and the first thing I thought of is this stew! I looked back through all my recipes on Pinterest to find this one again. This time I am printing it for my recipe book! I don’t ever want to lose it!
Hi Michelle, what a precious comment! I’m honored that you thought of this recipe, and that you feel it’s worth having on hand to prepare whenever you feel like it. Hope you enjoy the fall season, and enjoy many bowls of this comfy-cozy stew!
Making this tonight- would like to take to a potluck on Tuesday. Does it refrigerate and reheat well?
Yes, Deb! And the best part? It’ll actually taste even better—richer, because all of those flavors will have deepened and developed! That’s the beautiful thing about a good stew/soup. Hope you enjoy!
Thank you for this wonderful recipe!! Though… I added carrots because it really felt like they belonged in there!! In fact, they SCREAMED to join the party! 🙂
My pleasure! And whatever makes a recipe unique to you is what cooking’s all about, Cyndee—thanks for sharing your twist.
This recipe is just perfect! Such a wonderful combination of flavors. The only thing I did differently was to add a couple of peeled chopped apples to the pot just when the potatoes were about half way done. It just adds a hint of sweetness, and complements the cabbage and sausage really well. Thanks so much for pinning. I will definitely be making this again!
Glad you enjoyed, Valerie!
Made this tonight after discovering it on Pinterest. It is definitely a keeper! So flavorful and savory! We had pretzel dinner rolls with it, and it was a wonderful compliment. I love that this stew was pretty simple and cheap to make too! Thank you so much!!!!
Elizabeth, this is perfect with pretzel dinner rolls—great idea! I’m so glad you this was simple & affordable, and that you and your family enjoyed this!
I made this for dinner last night and it was amazing!! Thanks for a great recipe!
My pleasure, Cate! Thanks for taking a moment to share your experience with me!
Hi Ingrid! I discovered your site from a makezine posting… Made this stew for dinner last night… it was sooooooooooo wonderful, tasty, hearty, delicious… my family and I loved it! After 4 of us ate, there is just one small serving left- lunch today! Hurray for me!! On your home page, all of your recent posts and recipes, I want to make every single one! Every. Single. One. I am so happy to have found you and our site!! Sooo looking forward to making and serving your amazing recipes! My family and I thank you!! Happy Autumn to you- 🙂
Kathi, your comments made me smile!! Thanks so much for sharing with me your experience, and I’m so very excited that you plan on making all of the recent recipes! Please let me know how things go…. Happy Autumn!! 🙂
Hi! I made this recipe last night for dinner! It was quite delicious. I grew up with polish style food, so this had all the right ingredients! Comfort food no doubt and it smelled like heaven while cooking (especially after adding the beer, I used a Yuengling). I was wondering what type of kielbasa you used though, as mine did not have that much flavor. I used beef kielbasa by Hillshire Farms. Did you (or anyone else) try something different? I was hoping for a stronger smokey sausage flavor. Let me know! Thanks:) Sarah
Hi! So glad you enjoyed this, and thank you for your comments. I would say that if you’re looking for more smokiness, go the route of a butcher shop and request a nice, smokey kielbasa; they’d know which one the give you. Sometimes when the sausage is prepared in a shop, it’s more pungent and rich. Otherwise, you could always add a very tiny amount of liquid smoke— you can buy that in the seasoning section of most stores. It’s quite potent, so a very small drizzle would give you a bit more of that smokey flavor.
Just made this tonight and my family LOVED it!! 😉 Since they didn’t want cabbage I chopped up a stalk of celery and 2 carrots and it was delish. They actually said they wouldn’t mind trying cabbage in it next time! This one is going in my recipe book, soo glad I found this on pintrest and I cant wait to try more of your recipes. 😉
Hi Rachel, that’s great! And if it’s at all possible to make this “as is” with the cabbage, you must try that. (It’s a very different flavor profile with celery and carrot.) So if they’re willing, it would be great if you could actually have the experience of this recipe, as it is! 🙂 So glad you’re going to try more recipes, too.
Es la primera vez que cocine este delicioso plato Aleman, que para mi y mi esposo nos encanto un manjar. Por lo menos cocinare una vez por mes, y es facil de hacer gracias mil…
Wonderful recipe! Made it this afternoon and it’s delicious. In addition to the smoked sausage, I also used some fresh pork “spicy” kielbasa from the butcher. It wasn’t spicy hot but full of flavor and complements the other ingredients well. I also chopped an apple and added it with the potatoes. Used Sam Adams Winter Lager since I couldn’t get the Oktoberfest variety. I didn’t grind the caraway seeds; just added them whole. We like our soups to be a little thicker than a broth, so I used my immersion blender on some of the potatoes and cabbage, then added a bit of cornstarch. Thanks for the great recipe for a cold fall night!
Sherry, so glad you made this stew your own, and that you and your family enjoyed this! Thanks so much for taking a moment to share your experience with me!
I have never left a comment on a Pinterest recipe before. However, this is by far the best I have ever tried so I had to comment. This stew has never failed thanks to your clear directions. I have some cooking on the stove now & have made it several times before. My husband asks for “the man stew” weekly!! Thanks so much!!!
Hi Alexia, that is really, really, awesome! So glad you did take a moment to comment—I truly appreciate it. I’m thrilled that you and your hubby have been enjoying this hearty and warming “man stew” 🙂 so much; and that it has, in a way, become a bit of a staple, now. Thanks for sharing your experience with me!
So I made this and it was Delish!! The only thing is all my liquid basically evaporated after 30 minutes any clue what I did wrong?
Hi Angela! Geesh; without being there with you to watch it being prepared, I can’t really tell you. Did you use enough stock & liquid? (You’ve got the 2 1/2 cups of chicken stock, plus the 1 cup of beer). Did you simmer/boil it too vigorously without a lid, and have everything evaporate out? (It should just be simmered gently after you initially bring it to a boil—a very short time—and then covered with a lid partly askew.)
Maybe a silly question, but do you think I could sub out the cabbage with sauerkraut? Maybe just omit the vinegar?
Hi Jessica, not a silly question at all! Yes, that’d be delicious; and yes, do omit the vinegar. Hope you enjoy!
Hi, I apologize if this question was already asked and answered, but do you have any suggestions for a substitute for the beer to make this recipe gluten free? Thanks!
Hi Sarah, I would just leave it out, altogether. This will still be a delicious stew without it!
I found this recipe on Pinterest, and I have been saving it for when the evenings cool down here a little. Well, I came down to visit my friend last night, and I made it for us, and it was amazing!! The only things I forgot (because I stopped to get the ingredients in the middle of a two and a half hour drive) were the caraway seeds and the parsley. The stew was awesome without it, and my friend complimented me about 400 times!! It filled us both up, and he said, “This is so good!! There’s ‘bachelor cooking full’, then there’s ‘good old down home cooking full’!” Haha! I did make some Irish soda bread to go with it and left the stew to simmer for 40 minutes, but then we went out to watch the lunar eclipse, and so it probably simmered for more like 70 or 80-ish minutes. It only got better, I think! I used Sam Adams Boston lager and it was great. This was incredibly easy, and it is definitely a keeper. Thank you so much!!
Hi Joanna, so excited that you had success with this! And the pre-cut cabbage is a perfect little short-cut, as well. What an evening you seem to have had—this was a perfect recipe for such an occasion. Thank you so much for taking a minute to come back and comment! 🙂
Oh! I also forgot to say, for the cabbage, I used a bag of precut “Angel hair cabbage” that was in the produce section, by the bagged salad. It is meant for cole slaw, I think, but it didn’t have the red cabbage or the carrots, it was just green sliced cabbage in a bag. It was way easy and so convenient!!
I love how you capture the yumminess of each dish! As a fellow culinarian, I am always on the lookout for a new recipe to share with our residents, I already put this wonderful looking dish on this weeks menu. Thank you so much!
Michael, I am so touched that you would prepare and share this recipe with your residents—how exciting! And thank you for your kind words. I truly hope that the residents enjoy it, and find some comfort in it! I’d love to know how it turns out. 😉
The residents absolutely loved it and even my cooks were stuffing themselves during the process! Thanks for a real winner. Took some pics if you would like to see? I’ll be back for more recipes.
Just finished this amazing stew! Not only were the flavors incredible, it was so easy to make. Next time I will double the amount of sausage though! Had the stew with some buttered pumpernickle. SO good.
Julie, that’s great! Glad you enjoyed. Yes, add more sausage if you’d like—and the buttered pumpernickel sounds so yummy!
I love this stew! It is my go-to recipe this time every year. Like it so much I wrote it down on a recipe card!
Hi Jill, I’m so honored that my recipe got its place on a recipe card, lol! Glad you’re enjoying it!
I used Redbridge gluten free beer in this recipe and it was delicious!
Hi Lynn, thank you for including the brand of gluten-free beer you used, as it may help others that are looking for that as an option. Glad you enjoyed the recipe!
Made the stew this evening. Is the cabbage supposed to turn the stew purple, cause I’ve got a shade of purple. Lol
Kara, that’s one I haven’t yet heard, lol! 🙂 No, it shouldn’t turn it purple; unless, of course, you used purple (red) cabbage?? Not quite sure why that would happen, but it’s very interesting!
This is a great recipe. I add a whole quart of stock though. Otherwise there’s not enough to soak up with the crusty bread! A keeper for sure. I know it’s German but it speaks to my Slovenian roots.
Hi Bets! So glad you’re enjoying the recipe—good that you added more stock for that bread! 🙂 Thank you for your comments.
This looks delicious. Could potatoes be substituted for the sweet potatoes? Would it give a totally different flavor?
Hi Paola! Unfortunately, the flavor of sweet potatoes does not go well with this soup; it is a very specific flavor profile, and the sweet potatoes would not work. Still, I hope you do give this recipe a try as is!
I veganized this last year for an Oktoberfest party, and the host requested I bring it again this year!! It’s so good!! Just used Tofurkey brand sausages and veggie broth…easy peasy 🙂
Melissa, how fun! I love that even the vegans can enjoy this! Thank you for sharing, and perhaps someone else may benefit from your meatless changes. 😉
Made this tonight and it was great! Next time I’ll use a spicy sausage. I’m thinking it will be even more delicious tomorrow!
Angela, glad you enjoyed! And yes, it’s usually super delicious the next several days (if you have much left over, that is!) once all those flavors meld together.
This is still one of our favorites. It’s cold and rainy outside and we’re all a little bit sick, so I have a pot of this simmering on the stove and it’s going to be just what the doctor ordered.
Hi Angela, so glad you’re finding some comfort in this stew again this year! 🙂 I hope you all feel better—I”m sure the hot stew will help with that. (We’re a little sick, too… Tis the season, unfortunately!) Happy New Year to you and yours!
Thank you for sharing the delicious recipe!!! It was perfect on this chilly, fall day!
Paula, my pleasure! So glad you enjoyed!
Made for dinner tonight. My wife and I loved it. Outstanding!
Wayne, I’m thrilled both you and your wife enjoyed this warming and comforting stew! Thanks so much for stopping by to share your experience with me!
Sooooo I’m addicted. I make this every other week if not weekly while I brave the winter here in South Korea. I never thought I could love cabbage more than in the traditional fried state, for a US southern born girl. Needless to say I love it. Thank you for this recipe.
I’m thrilled you’ve been finding such comfort in this recipe! So glad to know that… 🙂 I appreciate you sharing your comments with me, and may you continued to find pleasure in preparing it!
So, what is the yield on this recipe? How many servings does it make? I’m having an Oktoberfest theme party next month and this looks super delicious and easy to make…I will be making it the night prior to make sure it’s as yummy as it looks but, want to make sure it will be enough for everyone to try some. I just need to know if I need to double, triple, QUADRUPLE it. LOL
Hi Erika, thanks for bringing the mess-up to our attention—yes, quantity would be nice to know, lol! So it serves 4-6; 4 if you’re eating entre size portion, or 6 slightly smaller. Hope you enjoy your party!
Hi, Ingrid,
Because of the wildly positive reviews, I’ll be serving your bratwurst stew at our volunteers potluck this month in advance of Oregon’s Alpenfest, the only Swiss-Bavarian festival in the western U.S. Our festival is like an Oktoberfest but with Swiss yodeling and alphorns.
Hi Chuck, that sounds amazing! How fun! And I’m truly honored to have you serve this recipe for the volunteers…I hope everyone enjoys it. 😊
Just popping in to say that I have looked forward to this recipe and making it every fall for years now! It’s a perfectly rainy, cool day here in Anchorage, AK and this stew is exactly what I am craving. 🙂 Also—I’m Czechoslovakian too! Well, more Czech I guess you would say, but still.
Hi Ashley, what a small world! I’m thrilled that you’ve been enjoying this stew for as long as you have—that makes me so happy to know that, and I appreciate you sharing. Glad it offers you comfort on those cold and rainy days. Happy cooking to you! 😊
Hi,
About to try this for the first time. Does it freeze well? Want to make it ahead of a family event for next weekend.
Hi Kelly, I’m so excited you’re making this! I have not personally frozen it, but with most soups/stews, they tend to freeze just fine. Another option is that if you make it a couple days in advance of when you plan on serving it, you would’t actually have to freeze it, and the flavor would be amazing with a couples days under it’s belt. But if that’s not an option, feel free to freeze. Hope you enjoy!
Hi, what do you mean by “hot chicken stock”?
Hi Chris, “hot” as in temperature, so warmed up chicken stock. 😁
Thanks for the quick response…
I just made this today, I made it in the morning to give it a little extra time for the flavors to develop like you suggested. It is amazing!! And not very difficult to make. I used brats as my meat, but I’m sure it will be just as good with the beef. Thank you so much for this perfect October meal 😊
Aw, so glad you enjoyed this and found some comfort & coziness in it, Julee! And thank you for taking the time to share your experience with me.
Wow!!! Made this stew tonight and just wanted to say “Thank you so much”! This recipe is not like any soups or stews I have made previously so I was unsure how my family would like it but if was a huge hit!! I found your recipe on Pinterest and I believe it’s the best recipe I have ever made from that site!
Again, thank you so much for sharing this with us!
Hi Jodi! I am so, so touched by your comment! I cannot tell you how happy I am that the stew turned out to be such a success for you—when the family loves dinner, nothing compares to that! 😉I’m honored by your words, and I truly, truly hope you give more of our recipes a try! I think you’ll enjoy…
I have been wanting to make this recipe for the past 2 autumns, but have been pregnant each time, and it was at the stage where I couldn’t stand any cooking smells!!! Finally able to try it this year, but was wondering if you have any recommendations for a substitute for the cabbage? I love cabbage, but my husband does not, and I really want him to enjoy this. Especially since I’ve been building up the expectation of making it for two years 🙂 Thank you!
Hi Sarah, that is precious! What a patient gal you’ve been, waiting this whole time! You know, there really is not a proper substitution for the cabbage; it truly is a star of this stew, but let me tell you this: it is not strong tasting at all; it sort of “melts” into the stew. There have been others who had some “picky eaters” they were cooking for, and they let me know that they loved this stew, cabbage and all. So I would implore you to really prepare this recipe as is, because, a) you’ve been craving it for 2 years! and b) I have a feeling that your hubby may just end up enjoying the stew, as it is.
Since we only have my mother in law for Thanksgiving, I’ve decided to have this delicious stew for Thanksgiving dinner! I made it before and thought it would be so much easier. My mother in law and husband are looking forward to it.
Carol, I am so touched that this recipe will be your Thanksgiving Day meal! I will be thinking of you all, hoping that each of you will be made warm & cozy by it! Thank you for sharing your comments.
Do you think substituting kraut for the cabbage would work for this recipe?
Hi Collette, wonderful question! You absolutely can, just know it will bring quite a lot of tanginess. I personally would rinse it a little bit, or if you use it straight, perhaps skip adding the vinegar at the end (or at least taste it first before adding it in). Hope you enjoy!
I loved this stew and this is my second time making it in a month. I followed the recipe as written, except I used 4 cups of chicken stock. I will definitely make it again and have passed the recipe onto several neighbors.
Rose, that is wonderful, and thank you so much for passing the recipe along to others; we always appreciate it when readers share The Cozy Apron and help spread the word! May you continue to enjoy it and be comforted!
Yum!
I changed this up only a tee~tiny bit. Followed it to a T except I crock~potted it…I’ll let you know! Thank~you for what seems to be a delicious recipe to come! We are vinegar folks so I can’t wait!
Peg
Hi Peg, hope you enjoyed!
Hello! I’ve made this before and LOVED it. Question: could I substitute ground pork sausage for smoked sausage? I have extra on hand and would love to make this soup again.
Hi Amanda, so glad you’ve been enjoying the recipe!
Yes, absolutely! You can use whatever kind of sausage you like, or have on hand; it’ll be delicious, I’m sure! Keep in mind the flavor will, of course, be a little different; but I think it’ll be quite tasty.
Happy cooking!
Hi! I never usually comment on recipes, but I have to tell you Oktoberfest stew has become a tradition in our house! I’ve made this stew every October (and throughout the fall season) going on 5 years now. My fiance and the rest of my family always asks every autumn when I’ll be making it again. Thanks for helping start a great tradition 🙂
Jade, you made my heart smile! So glad you and your family have been enjoying the recipe for such a long time—it tends to make this season extra cozy and delicious! 🙂
I really appreciate the fact that you took the time to share your comments with me, as they truly mean so much. I love to read that folks have success with my recipes, and that they are comforted and nourished by them!
I am in love with this stew, pretty sure it’s the best recipe I’ve made off of Pinterest. I used Johnsonville beer brats instead of smoked sausage though. Thanks for sharing and making my belly full.
Hi Grant, what a compliment!
Thanks so much for taking the time to comment and share with me that you’re enjoying this warming stew so much. I truly appreciate it!
And the beer brats sound like a perfect substitution to keep that “beer” theme going. Here’s to happy and full bellies, indeed! 😉
Absolutely fantastic recipe! I cannot say enough good things about this. My most picky eater, 10 year daughter, declared it the best meal ever. I used Johnsonville brats, and I cut them up in pieces and browned and crisped all chunks and followed the rest of the recipe. Delightful! Will be repeating often.
Gina, my heart is so full to read that!
Ah…I especially appreciate hearing when the little ones enjoy a recipe; and this stew in particular is quite an interesting one for a 10 year old to like! Job well done, mom! 😉
So glad that you and your family received some cozy comfort from it. Thanks for sharing!
I added fresh dill and German mustard and it was AMAZING!
Ooh, that sounds super tasty Sheridan! Thanks for sharing, and glad you enjoyed!
I made this soup with my husband’s homemade beer! It was a good peasant soup! We both tried a spoon and put it away to eat the next day. Our oldest son ate it all for lunch and an early dinner before we could eat it …. we got NONE of it!
Oh my! Hope you enjoyed that spoonful, at least!
This simply means you will have to make more…and maybe this time, you should hide it somewhere in the back of the fridge, at least until you have a bowl! 😉
And I bet that homemade beer was amazing in it…
Made this for my fiancé and it was a hit. Made it again about two weeks later for some friends and it was a hit again. Super easy and the perfect comfort food on a cold fall evening. Thanks so much.
Erik, I love it when there’s “hit” after “hit”, lol! 😉
So glad the recipe has been such a tasty success for you, and I’m grateful you came back to share your experience with me. It makes me so happy, especially when someone shares it with friends and family, and they, too, end up enjoying it.
May you and your loved ones continue to find pleasure, comfort, warmth and nourishment from it! Happy cooking!
I just want to say that I have to make this every New Years Day! The first time I made it was in 2016. It is now a tradition. It is even better the next day!!
Angela, I’m so touched to have a recipe of mine be a part of your New Year’s Day tradition—how awesome is that?!
Thank you for sharing this with me, and here’s sending you lots of good vibes for nourishment, coziness and comfort when you partake of this stew again in the next couple of days. Happy cooking to you, and Happy New Year!
A great soup in the German tradition, says my 86 y.o Dad loves this when I make it for him. I use whatever beer available and smoked Kransky works beautifully. Thanks for the recipe, Cheers
Ray, thanks so much for sharing this with me! I’m thrilled your dad loves this soup—it warms my heart so much!
Happy cooking to you!
I have a giant red cabbage to use up. Would red cabbage be good in this stew?
Hi Lisa, I don’t think I’d suggest it. I absolutely adore red cabbage, and often will braise it with a touch of apple cider vinegar and a sprinkle of ground caraway seeds as an accompaniment to a saucy beef dish and mashed potatoes, but I don’t think it’s quite right for this stew, unfortunately.
Purple cabbage is a bit harder than the yellow/green cabbage, and it would turn the stew a really weird, unappealing color. I’d suggest braising it for 45 minutes like I do, or simply shredding it super finely/thinly to use it in a slaw, or as part of an Asian salad perhaps.