This past Tuesday evening, the members at The Atrium enjoyed an authentic Oktoberfest celebration where chef Heath Pollard served specialties of the season that included sauerbraten, beef rouladen, spatzel and a variety of German ales. Please enjoy this recipe from our kitchen for s’chee, otherwise known as shredded-cabbage soup.
S’chee – 12 servings
2 medium onions, thinly sliced
3 tablespoons of butter
2 cans of condensed beef broth
2 soup cans of water
1 small head of green cabbage, coarsely shredded (5 cups)
2 carrots, sliced
2 medium potatoes, cubed
1 stalk celery (with leaves) sliced
2 tomatoes, cut up
1 teaspoon salt
Freshly ground pepper
Dairy sour cream
Dillweed or parsley
Cook and stir onions in butter in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes. Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes. Top each serving with sour cream; garnish with dill.