Oktoberfest Stoup

PROS

This hearty stew is full of flavor and perfect for a cool autumn day.

It’s also easy to make and can be stored in the fridge or freezer for later.

The combination of spices and ingredients make it a nutritionally balanced meal.

CONS

The prep and cooking time may be longer than some recipes.

It’s also a heavier dish that may not be suitable for those watching their caloric intake.

HEALTH & BENEFITS

The Oktoberfest Stoup is a nutritionally balanced meal that is high in protein and fiber. The cabbage and apples in this recipe are rich in antioxidants and vitamins, while the knockwurst and bratwurst contribute to its high protein content.
The caraway seeds have been linked to digestive health, while the dark beer used in this recipe has been found to have some potential health benefits when consumed in moderation.

	2 tablespoons vegetable oil
	2 tablespoons butter , cut into pats
	3 knockwurst , diced into 1 inch cubes ( or substitute 3 extra brats )
	3 bratwursts , diced into 1 inch cubes
	1 red onion , quartered and thinly sliced
	2 lbs red cabbage , quartered and shredded
	1 teaspoon caraway seed
	salt and pepper
	1 bottle dark beer or ( 12 ounce ) bottle beef broth
	1 1 quart vegetable broth or 1 quart chicken stock
	2 cups tomato sauce
	2 tablespoons Worcestershire sauce
	1 fresh bay leaves or 1 dried bay leaf
	3 tablespoons flat leaf parsley , finely chopped
	2 Red Delicious apples or 2 golden delicious apples , peeled and diced
	1/2 lemon , juice of

1.	In a large pot or dutch oven, heat the vegetable oil and butter over medium heat until the butter melts.
2.	Add the knockwurst and bratwurst and cook until lightly browned, about 10 minutes.
3.	Add the onion and continue cooking until the onion is soft, about 5 minutes.
4.	Add the shredded cabbage, caraway seed, salt, and pepper, and cook until the cabbage is wilted, about 10 minutes.
5.	Add the beer or beef broth, vegetable broth or chicken stock, tomato sauce, Worcestershire sauce, bay leaves, and chopped parsley. Stir well to combine.
6.	Bring the soup to a simmer and let cook for 45 minutes to an hour, until the cabbage is very tender.
7.	Add the diced apples and the lemon juice, and cook for another 10-15 minutes, until the apples are tender and the flavors have melded together.
8.	Ladle the stoup into bowls and serve hot.

Hearty and Flavorful Oktoberfest Stoup Recipe

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