Skip to Main

German Bratwurst and Red Cabbage and Beer

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.