Cabbage Wrapped Bison Brats Braised in Beer
Servings: 4
Ingredients
- 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
Instructions
- 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!
