Bratwurst And Red Cabbage

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

11 ingredients

3 steps

Ingredients

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

Directions

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.
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.
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.