Bratwurst and Red Cabbage

Name: Bratwurst and Red Cabbage
Yield: 4 servings
Ingredients: 1 1 pound uncured bratwurst; 1 2 tablespoons olive oil; 1 1 12-ounce bottle Pilsner or other lager, divided; 1 1 medium red onion, chopped; 1 1/2 medium head of red cabbage, thinly sliced; 1 1 medium red beet, peeled, coarsely grated; 1 Kosher salt, freshly ground pepper; 1 1/2 cup apple cider vinegar; 1 1 tablespoon light brown sugar; 1 1/4 teaspoons ground allspice; 1 Freshly grated horseradish (for serving)

From the kitchen of Carly

Juicy bratwurst gets a proper sear alongside tangy red cabbage and beets spiked with apple cider vinegar, brown sugar, and allspice. A lager-braised foundation keeps the sausages tender while building deep flavor. Classic German comfort that tastes even better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound uncured bratwurst
12 tablespoons olive oil
11 12-ounce bottle Pilsner or other lager, divided
11 medium red onion, chopped
11/2 medium head of red cabbage, thinly sliced
11 medium red beet, peeled, coarsely grated
1Kosher salt, freshly ground pepper
11/2 cup apple cider vinegar
11 tablespoon light brown sugar
11/4 teaspoons ground allspice
1Freshly grated horseradish (for serving)

Instructions

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.