Caramelized Onion & Beer Bratwurst with Bold Pickled Red Cabbage
Serves 4 | Crafted with Caramelized Onions & Beer Plant-Based Bratwursts
- Make it Bold
- Make it Smoky
ABOUT THE FLAVOR ORIGIN
This Octoberfest-style Bratwurst is a classic with caramelized onions and peppers. Served with bold grainy mustard and a tangy sour crunch pickled red cabbage— all on a toasted pretzel bun.
Quick Pickled cabbage
2 cups red cabbage, thinly sliced, core removed
½ tsp. caraway seeds
2 tbsp. white sugar
1 tsp. sea salt
½ cup apple cider vinegar
½ cup boiling water
Caramelized onions and peppers
2 tsp. olive oil
1 clove garlic, minced
1 cup sweet white onion, peeled and sliced into 1/8” wedges
1 small green pepper, sliced
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
1 tsp. vegetable oil
4 Field Roast Caramelized Onion & Beer Plant-Based Bratwursts
4 pretzel buns, lightly toasted
4 Tbsp. whole grain mustard
4 portions wedge style fries, cooked according to package directions
Place the red cabbage, caraway seeds, sugar, salt and apple cider vinegar in a large heatproof glass jar or bowl. Pour the boiling water over and stir to combine. Let it sit for at least an hour, occasionally stirring, to soften.
To prepare the caramelized onions and peppers, heat olive oil in a skillet over medium-heat. Add the garlic and sweet onion and sauté, occasionally stirring, for 4 to 5 minutes until onions are beginning to brown. Add the green pepper sauté for 3 to 4 minutes until tender crisp. Season with salt and pepper. Keep warm.
To cook the bratwurst, heat the vegetable oil in a large skillet over medium-heat. Add the Field Roast Caramelized Onion & Beer Plant-Based Bratwursts and cook, occasionally turning, until evenly browned and heated through, about 5 to 6 minutes.
To serve the brats, nestle each into a toasted pretzel bun. Slather with whole grain mustard and a heaping spoonful of caramelized onions and peppers. Top with some pickled red cabbage and serve with a side of crispy wedge fries and a frosty beer would be nice.