Cabbage Wrap Brats

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Italian sausage

  Pork, raw

  4 link, raw or 400g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Beer

  Alcoholic beverage, regular, all

  ¼ can or 89g

• Cabbage

  Raw

  800g

• Dijon mustard

  Grey poupon

  100g

• Sauerkraut

  Canned, solids and liquids

  100g

Directions

1. In a large skillet over medium heat, heat olive oil. Add onion, season with salt and pepper, and cook until slightly tender, 4 minutes. Push onions to edges of skillet and add sausages to center of skillet. Prick each gently with a fork to release fat. Sear sausages until golden, 2 minutes per side. Add beer (optional) and simmer until all the liquid has evaporated, 10 to 12 minutes.
2. Meanwhile, blanch cabbage: In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds. Place on a paper towel lined plate to dry. When cool enough to handle, cut a "V" at the base of the leaf to remove the toughest part of the stem.
3. Build wraps: Overlap 2 cabbage leaves, cut sides in, to create one large oval. Spread mustard in the center of cabbage leaves, then top with caramelised onions, sauerkraut, and sauges. Fold the short ends of the cabbage leaves in, then tightly roll from one long end to the other.

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