BRATWURST AND RED CABBAGE RECIPES

Name: Bratwurst and Red Cabbage
Cook time: 40 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 1 pound uncured bratwurst; 2 tablespoons olive oil; 1 12-ounce 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; 1/2 cup apple cider vinegar; 1 tablespoon light brown sugar; 1/4 teaspoons ground allspice; Freshly grated horseradish (for serving)

BRATWURST AND RED CABBAGE RECIPE | EPICURIOUS

Bratwurst and Red Cabbage Recipe | Epicurious image

Provided by Claire Saffitz

Total Time 1 hour 15 minutes

Cook Time 40 minutes

Yield 4 Servings

Number Of Ingredients 12

Ingredients

1 pound uncured bratwurst
2 tablespoons olive oil
1 12-ounce 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

1/2 cup apple cider vinegar
1 tablespoon light brown sugar
1/4 teaspoons ground allspice
Freshly grated horseradish (for serving)

Steps:

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 center. 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.

BRATWURST AND RED CABBAGE RECIPE | BON APPÉTIT

Bratwurst and Red Cabbage Recipe | Bon Appétit image

Any night can be Oktoberfest with our one-skillet recipe for crisped beer-poached bratwurst.

Provided by Claire Saffitz

Total Time 1 hours our 15 minutes

Cook Time 40 minutes

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 pound uncured bratwurst
2 tablespoons olive oil
1 12-oz. bottle Pilsner or other lager, divided
1 medium red onion, chopped
½ medium head of red cabbage, thinly sliced
1 medium red beet, peeled, coarsely grated
Kosher salt and freshly ground black pepper
½ cup apple cider vinegar
1 tablespoon light brown sugar
¼ teaspoon ground allspice
Freshly grated horseradish (for serving)

Steps:

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 center. 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.

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