Bratwurst and Red Cabbage
A hearty German-inspired dish featuring succulent bratwurst served alongside tender red cabbage and beets braised in beer and vinegar. The dish is finished with a kick of fresh horseradish for an authentic touch.
Ingredients
- •1 pound uncured bratwurst
- •2 tablespoons olive oil
- •1 bottle Pilsner
- •1 medium red onion
- •½ head red cabbage
- •1 medium red beet
- •to taste kosher salt and pepper
- •½ cup apple cider vinegar
- •1 tablespoon light brown sugar
- •¼ teaspoons ground allspice
- •to taste fresh horseradish
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
10 min
- 3.
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.
25 min
