Oktoberfest Stoup Recipe

Name: Oktoberfest Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons butter, cut into pats; 3 knockwursts, diced into 1-inch cubes; 3 bratwursts, diced into 1-inch cubes; 1 red onion, quartered and thinly sliced; 2 pounds red cabbage, quartered and shredded; 1 teaspoon caraway seeds; Salt and freshly ground black pepper; 1 12-ounce bottle dark beer; 1 quart veal or chicken stock; 2 cups tomato sauce; 2 tablespoons Worcestershire sauce; 1 bay leaf, fresh or dried; 3 tablespoons finely chopped flat-leaf parsley; 2 Red or Golden Delicious apples, peeled and diced; Juice of 1/2 lemon

Servings: persons

2 tablespoons vegetable oil
2 tablespoons butter, cut into pats
3 knockwursts, diced into 1-inch cubes
3 bratwursts, diced into 1-inch cubes
1 red onion, quartered and thinly sliced
2 pounds red cabbage, quartered and shredded
1 teaspoon caraway seeds
Salt and freshly ground black pepper
1 12-ounce bottle dark beer
1 quart veal or chicken stock
2 cups tomato sauce
2 tablespoons Worcestershire sauce
1 bay leaf, fresh or dried
3 tablespoons finely chopped flat-leaf parsley
2 Red or Golden Delicious apples, peeled and diced
Juice of 1/2 lemon

1
Heat a big soup pot over medium-high heat.
2
Add 1 tablespoon of the vegetable oil and half the butter.
3
When the butter melts into the oil, add the cubed wursts and brown them on all sides, 5 minutes.
4
Remove the browned sausages and add the remaining tablespoon each of oil and butter.
5
When the butter melts into the oil, add the onion and cook for 2 minutes.
6
Add the cabbage and caraway, season with salt and pepper, and stir.
7
Cook the cabbage for 10 minutes, stirring frequently.
8
Add the beer and cook down 1 minute.
9
Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine.
10
Add the wursts back to the pot.
11
Cover the pot and bring the stoup up to a boil, 2 or 3 minutes.
12
Remove the lid and simmer for 5 to 10 minutes longer, until the cabbage is tender.
13
Remove the bay leaf.
14
Combine the parsley, apple, and lemon juice in a small bowl.
15
Ladle the stoup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the stoup as you eat it.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 tablespoons butter, cut into pats, 3 knockwursts, diced into 1-inch cubes, 3 bratwursts, diced into 1-inch cubes, and more.

Yes, Oktoberfest Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oktoberfest Stoup

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