Bratwurst and Red Cabbage
Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes. Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate. Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes. Serve sausages with cabbage mixture, topped with horseradish.
Servings Prep Time
4 45minutes
Servings Prep Time
4 45minutes
  • 1pound bratwurstuncured
  • 2tablespoon olive oil
  • 112 ounce beerbottle Pilsner or other lager
  • 1 red onionmedium red onion, chopped
  • 1/2 red cabbagemedium head of red cabbage, thinly sliced
  • 1 red beetmedium red beet, peeled, coarsely grated
  • salt
  • pepperfreshly ground pepper
  • 1/2cup apple cider vinegar
  • 1tablespoon light brown sugar
  • 1/4teaspoon allspiceground
  • horseradishFreshly grated horseradish (for serving)
Recipe Notes