From Bon Appetit January 2015
The German in me, loves Bratwurst and of course Red Cabbage. I had to smile when I saw this recipe and wish I had access to good Bratwurst closer to Dixon, because I would like to make this soon.
1 lb uncured Bratwurst
2 TB Olive Oil
1 12 oz bottle Pilsner or Lager, divided
1 medium Red Onion, chopped OR use the fresh Onion from this week’s share
1/2 medium head of Red Cabbage, thinly sliced
1 medium Red Beet, peeled, coarsely grated
Salt and freshly ground Black Pepper
1/2 cup Apple Cider Vinegar
1 TB light Brown Sugar
1/4 tsp ground Allspice
Freshly grated horseradish (for serving)
Prick brats 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. Ross 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 sausage 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 to 25 minutes. Serve sausages with cabbage mixture, topped with horseradish.