Bratwurst and Red Cabbage

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

1 lb uncured bratwurst
2 Tbsp. olive oil
1 (12 oz) bottle Pilsner or other lager, divided
1 medium red onion, chopped
½ medium head red cabbage, thinly sliced
1 medium red beet, peeled, coarsely grated
kosher or sea salt
black pepper, freshly ground
½ cup apple cider vinegar
1 Tbsp. light brown sugar
¼ tsp. ground allspice

To Serve:
freshly grated horseradish

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.

Makes 4 servings.