Recipe: Tasty Beer Brats and Cabbage

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

Beer Brats and Cabbage. Delicious sausages made with premium ingredients. 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.

Put onions, bell peppers, and cabbage in a pot with oil.

Add the cooked brats, potatoes, and beer.

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

Ingredients of Beer Brats and Cabbage

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

2. It’s 1-1/2 cups of water.

3. Prepare 1 teaspoon of pink Himalayan salt.

4. You need 2 teaspoon of kosher salt.

5. It’s 1/3 pound of smoked pork neckbones.

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

7. It’s 2 pounds of pork beer brats.

8. It’s 1 of large onion.

9. You need 2 tablespoons of Bison Tallow.

10. Prepare 1/4 cup of water.

11. Prepare 1/2 stick of butter.

Season with more salt if desired.

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

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

Add vegetable oil and heat until shimmering.

Beer Brats and Cabbage step by step

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..

Carefully place the brats in the skillet and cook, turning occasionally, until browned on all.

Nestle the sausages into the onions and slowly pour the beer into the skillet.

Pour in the beer and bring to a simmer over medium-high heat.

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

Add beer, apple cider vinegar and caraway seeds.