Stew and Chef Therry


Preparation time
Cooking time


For 5 Servings


  • 2 tablespoon(s) butter
  • 1 14 oz. pkg. beef Hot Links
  • 1 Large white onion, sliced and separated into circles
  • 1 small whole head of red cabbage
  • 4 cloves of garlic, chopped
  • 0.5 teaspoon(s) ground black pepper
  • 0.5 teaspoon(s) ground caraway seeds
  • 0.5 teaspoon(s) sea salt
  • 3 cup(s) chicken stock
  • 3 white potatoes, peeled and cubed
  • 2 tablespoon(s) apple cider vinegar
  • 1 can beer
  • 2 tablespoon(s) parsley

Stew Directions

  1. Using a large pot, heat the oil until hot over medium heat.
    Brown the links in the oil for about 5 minutes.
    Add the onions and cook with the sausage for about 3-4 minutes
    until onions are brown and soft.
    Combine the cabbage to the pot and stir. Let cook together for 3-4 minutes.
    Add the garlic, black pepper, caraway seeds, salt and jalapeƱo (if using).
    Stir to combine. After 3-4 minutes, add the beer and stir to combine.
    Let the beer cook/reduce for about 4 minutes.
    Add potatoes and chicken stock. Stir and allow to come to boil.
    Once boiled, reduce heat to a low simmer and let simmer for 40 minutes with a lid on the pot.
    After 40 minutes, turn off heat, stir in apple cider vinegar and parsley.