Bratwurst and Red Cabbage

german beer kid-friendly dinner lunch sausage cabbage bon appétit dairy free peanut free tree nut free soy free small plates

Claire Saffitz

4 Servings

Source

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)

Method

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.