In a large saucepan, heat a drizzle of oil over medium heat. Add half of your onions and sauté for 3 to 5 minutes, or until softened.
Olive oil, 1 large onion
Add cabbage, water, vinegar, sugar. Let simmer on low 30 minutes, stirring occasionally. Salt and pepper to taste, and remove from heat.
1 small head red cabbage, 1 cup water, 1/2 cup apple cider vinegar, 3 tablespoons granulated sugar, Salt to taste, Pepper to taste
After cabbage has cooked for about 10 minutes, start cooking the sausages. In a high sided saute pan, add brats and beer. Add just enough water to help cover the brats.
4 Johnsonville Bratwursts, A can or bottle of your favorite beer
Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
Drain the liquid, then add a drizzle of oil to the pan and turn the heat up to medium. Brown the brats on all sides until their internal temperature is 165°F, then turn off the heat and remove them from the pan. Place them on a plate, covered with aluminum foil to keep them warm.
Olive oil
Return heat to medium and add another drizzle of oil to the pan. Once hot, add the other half of your onions and saute for 3 minutes until they start to soften.
1 large onion, Olive oil
Add bell peppers and cook for another few minutes until both onions and pepper are softened. Add garlic, oregano, smoked paprika, red pepper flakes and cumin, and cook another 30 seconds, until fragrant. Salt and pepper to taste.
1 orange bell pepper, 1 yellow bell pepper, 3 garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, 1/8 tsp cumin
Add prepared cabbage to pan (sans liquid) and carefully stir to combine. Add sausages back to the pan, cover, and heat until sausages are warmed. Serve and enjoy!