Name: Easiest Way to Cook Tasty Beer Brats and Cabbage
Prep time: 23 min
Cook time: 2 h
Total time: 38 min
Yield: 1
Cuisine: World
Ingredients: 2 headsgreen savory cabbage medium sized; 1-1/2 cupswater; 1 teaspoonpink Himalayan salt; 2 teaspoonkosher salt; 1/3 poundsmoked pork neckbones; 1-1/2 pintssweet and sour purple cabbage see my recipe; 2 poundspork beer brats; 1large onion; 2 tablespoonsBison Tallow; 1/4 cupwater; 1/2 stickbutter

Table of content

Ingredients all Beer Brats and Cabbage
Stages Cooking Beer Brats and Cabbage

Without fail recipe ultimate Beer Brats and Cabbage easy, delicious, practical.

Good Evening every body, at this time you get present recipe Beer Brats and Cabbage with 11 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 6 stages of easy cooking Beer Brats and Cabbage.

Ingredients all Beer Brats and Cabbage

Needed 2 heads : green savory cabbage medium sized.
Prepare 1-1/2 cups : water.
Prepare 1 teaspoon : pink Himalayan salt.
Needed 2 teaspoon : kosher salt.
Needed 1/3 pound : smoked pork neckbones.
Needed 1-1/2 pints : sweet and sour purple cabbage see my recipe.
Needed 2 pounds : pork beer brats.
Needed 1 : large onion.
Prepare 2 tablespoons : Bison Tallow.
Needed 1/4 cup : water.
Needed 1/2 stick : butter.

If all ingredients Beer Brats and Cabbage it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Beer Brats and Cabbage

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..
Simmer the sweet and sour cabbage. I omitted the cornstarch and the plum sauce used equal amounts of red wine vinegar and palm sugar..
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..
Add the brats and let them cook with the onions for 12 minutes. Then remove most of the onions..
Cook the brats till browned on the outside. Add the onions back. Cover and simmer 3 minutes..
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..

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