Cabbage Wrapped Bison Brats Braised in Beer

Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 4


  • 4 Teton Waters Ranch Bison Brats poked several times on each side with a fork
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly cracked black pepper
  • 1 small onion sliced
  • 1 cup beer
  • 8 to 12 leaves cabbage
  • 1 cup sauerkraut


  • Place water in a stockpot on high and bring to a boil.
  • Meanwhile, heat the oil in a sauté pan. Add the onions and season with salt and pepper. Allow the onions to sweat for 5 minutes.
  • Move the onions to the outer edge of the pan, and place the bison brats in the center. Cook for 3 minutes on each side.
  • Slowly pour the beer into the pan, and simmer on medium until the liquid has evaporated.
  • Meanwhile, gently place the cabbage leaves in the boiling water and boil for 5 minutes or until tender. Remove from the pan and place on paper towels to dry.
  • Place 2 to 3 cabbage leaves of cabbage, depending on their size, on a plate. Place 1 brat and the desired amount of sauerkraut on the leaves then fold their ends in and roll up, creating a nice tight wrap. Serve and enjoy!


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