Recipe: Tasty Beer Brats and Cabbage

Recipe: Tasty Beer Brats and Cabbage Delicious, fresh and tasty.

Beer Brats and Cabbage. Put onions, bell peppers, and cabbage in a pot with oil. Heat oil in a large high-sided skillet over medium-high heat. Add bratwurst and cook, turning, until browned on all sides.

Garnish with parsley and serve with cornbread.

Add the cooked brats, potatoes, and beer.

Season with more salt if desired.

You can cook Beer Brats and Cabbage using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Beer Brats and Cabbage

1. Prepare 2 heads of green savory cabbage medium sized.

2. Prepare 1-1/2 cups of water.

3. You need 1 teaspoon of pink Himalayan salt.

4. You need 2 teaspoon of kosher salt.

5. Prepare 1/3 pound of smoked pork neckbones.

6. It’s 1-1/2 pints of sweet and sour purple cabbage see my recipe.

7. You need 2 pounds of pork beer brats.

8. You need 1 of large onion.

9. Prepare 2 tablespoons of Bison Tallow.

10. You need 1/4 cup of water.

11. You need 1/2 stick of butter.

Serve with dijon mustard, a hearty loaf of rye bread and butter, and cold.

Place your brats on your toasted buns, top with whole grain mustard, and pile high with cabbage.

More Brats and Hot Dog Recipes.

In a heavy-bottomed pot (a cast iron braising pot, if you have one) over medium-high heat, add olive oil, sausage and bacon.

Beer Brats and Cabbage instructions

1. Boil the 1-1/2 cups of water with the neckbones and pink Himalayan salt. Bring to a boil and add the green cabbage. Add the kosher salt to the cabbage. When the cabbage is wilted a bit add the butter. Cover and let cook till still a bit of a crunch but tender nonetheless..

2. Simmer the sweet and sour cabbage. I omitted the cornstarch and the plum sauce used equal amounts of red wine vinegar and palm sugar..

3. As those are cooking melt the tallow in a pan. Slice the onion and add to the tallow. Allow to cook for 2-1/2 minutes..

4. Add the brats and let them cook with the onions for 12 minutes. Then remove most of the onions..

5. Cook the brats till browned on the outside. Add the onions back. Cover and simmer 3 minutes..

6. Add the green cabbage to the plate then in the center of the green cabbage add the purple cabbage to the center. Then the brats with the onions on the top..

Add beer, apple cider vinegar and caraway seeds.

Place the sausage back in the pot along with the cabbage, beer, Worcestershire, mustard, and caraway and bring to a boil.

Reduce heat to a simmer, then cook, covered, until cabbage is tender.

Place a large cast-iron skillet over medium-high heat.

Add vegetable oil and heat until shimmering.