Lunch: Bratwurst and Red Cabbage

This recipe includes fertility superfoods such as:

Apple Cider Vinegar

Health and fertility benefits of Bratwurst and Red Cabbage

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

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)

Instructions

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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