Recipe of Award-winning Beer Brats and Cabbage

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The ingredients needed to make Beer Brats and Cabbage:

1. Make ready 2 heads green savory cabbage medium sized
2. Get 1-1/2 cups water
3. Take 1 teaspoon pink Himalayan salt
4. Make ready 2 teaspoon kosher salt
5. Get 1/3 pound smoked pork neckbones
6. Take 1-1/2 pints sweet and sour purple cabbage see my recipe
7. Get 2 pounds pork beer brats
8. Prepare 1 large onion
9. Make ready 2 tablespoons Bison Tallow
10. Prepare 1/4 cup water
11. Prepare 1/2 stick butter

Instructions to make Beer Brats and Cabbage:

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.

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