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    You are in: Home / Recipes / Oktoberfest Stoup Recipe
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    Oktoberfest Stoup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Blessed Bliss's Note:

    Taken from Rachael Ray's book, "30 Minute Get Real Meals" (lower carb meals). I've made a few minor changes/suggestions (as noted in parantheses). I am going to be using this in my OAMC and will update the recipe after I've tried it out!

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    Units: US | Metric


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

    Ratings & Reviews:


    Nutritional Facts for Oktoberfest Stoup

    Serving Size: 1 (702 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 692.5
    Calories from Fat 423
    Total Fat 47.0 g
    Saturated Fat 16.6 g
    Cholesterol 94.8 mg
    Sodium 1875.5 mg
    Total Carbohydrate 47.2 g
    Dietary Fiber 8.9 g
    Sugars 23.4 g
    Protein 20.7 g

    The following items or measurements are not included:

    veal stock

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