Boil the 1-1/2 cups of water with the neckbones and pink Himalayan salt. Bring to a boil and add the green cabbage. Add the kosher salt to the cabbage. When the cabbage is wilted a bit add the butter. Cover and let cook till still a bit of a crunch but tender nonetheless.
Simmer the sweet and sour cabbage. I omitted the cornstarch and the plum sauce used equal amounts of red wine vinegar and palm sugar.
As those are cooking melt the tallow in a pan. Slice the onion and add to the tallow. Allow to cook for 2-1/2 minutes.
Add the brats and let them cook with the onions for 12 minutes. Then remove most of the onions.
Cook the brats till browned on the outside. Add the onions back. Cover and simmer 3 minutes.
Add the green cabbage to the plate then in the center of the green cabbage add the purple cabbage to the center. Then the brats with the onions on the top.
