Caramelized Onion & Smoky Beer Bratwurst with braised 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. Braised slowly with onions and sweet apple cider gives a smoky, sweet and mellow taste. Served with grainy mustard on a toasted pretzel bun.
German-style braised red cabbage
1 Tbsp. plant-based butter
½ cup red onion, sliced thinly 1/8”
2 cups red cabbage, thinly sliced core removed
2 Tbsp. white sugar
1 Tbsp. apple cider vinegar
½ cup sweet apple cider or water
½ tsp. caraway seeds
½ tsp. sea salt
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. honey mustard
4 portions wedge style fries, cooked according to package directions
Melt plant-based butter in a large skillet over medium-high heat. Add the onions and sauté for 1 or 2 minutes until soft. Reduce heat to medium-low, add the cabbage and sauté for 4 to 5 minutes until wilted. Add the sugar, apple cider vinegar, sweet apple cider (or water), stirring to combine. Season with caraway seeds and salt. Braise gently for 8 to 10 minutes, occasionally stirring, until tender and the liquid has been absorbed.
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.
Add a smoky note to this recipe by char grilling the bratwurst on BBQ (on an oiled grill over medium flame for 6 or 7 minutes until evenly brown with light grill marks).
To serve the brats, nestle each into a toasted pretzel bun. Slather with honey mustard and a heaping spoonful of German-style braised red cabbage, serve with a side of crispy wedge fries.