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.