Bratwurst and Red Cabbage

Ingredients for Bratwurst and Red Cabbage

• 450g uncured bratwurst

• 2 tablespoons olive oil

• 1 350g 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

• 120ml apple cider vinegar

• 1 tablespoon light brown sugar

• 1/4 teaspoons ground allspice

• Freshly grated horseradish (for serving)

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 centre. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.