German Bratwurst and Red Cabbage and Beer - Northern Michigan's News Leader

German Bratwurst and Red Cabbage and Beer

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German Bratwurst and Red Cabbage and Beer


- 1 lb. Bratwurst

- 2 TB Olive Oil

- 12 oz. beer

- 1 red onion, chopped

- ½ head of red cabbage, thinly sliced

- 1 beet, peeled and grated

- Salt and pepper

- ½ C apple cider vinegar

- 1 TB brown sugar

- ¼ tsp. allspice

- Grated horseradish for serving


Prick the bratwurst with a fork in several places and place in skillet with the oil. Add half the beer, then water until the bratwurst are about half covered. Bring to a simmer.

Increase the heat, roll bratwurst to side and add onion. Transfer sausages to a plate. Add cabbage and beet to the skillet with salt and pepper, cook until cabbage wilts, about 5 minutes. Add vinegar, brown sugar, allspice and the other half of the beet. Cook until tender, about 15 minutes.

Server the sausages over the cabbage with the horseradish.