Shelly's Recipe

OKTOBERFEST HOTPOT

Category: Casseroles - Pork

1/4 cup olive oil
1 large onion, chopped
2 lbs russet potatoes, peeled cut into 1/2 inch cubes (about 5 cups)
2 cups peeled carrots, sliced
1 cup diced green cabbage
1 cup diced red cabbage
1 cup peeled turnip, diced
2 tbsp minced garlic
4 cups beef stock
1 (12 oz) bottle dark beer
1 cup dry red wine
2 tbsp tomato paste
1 tbsp brown sugar
2 tbsp fresh dill
1 tbsp Worcestershire sauce
Salt and pepper to taste
2 lbs fully cooked bratwurst, cut into 1 inch slices
Chopped fresh parsley

Heat oil in bottom in a Dutch oven and saute onions, potatoes, carrots, cabbages, turnip and garlic for 5 minutes, stirring frequently. Add the beef stock, beer, wine, tomato paste, brown sugar, dill and Worcestershire. Simmer until vegetables are tender. Season to taste. Add the bratwurst and heat through. Serve sprinkled with parsley.