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.