PA Dutch Dog with Maple Mustard, Pickled Cabbage, and Grilled Onions
8 Martin’s Long Potato Rolls
8 Hot Dogs
2 Medium Red Onions, sliced
2 Teaspoons Olive Oil
Celery Salt, to taste
1/3 Cup Maple Syrup
1/3 Cup Dijon Mustard
1 Large Green Cabbage, chopped
½ Tablespoon Caraway Seeds
½ Tablespoon Celery Seeds
1 Cup Apple Cider Vinegar
1 Tablespoon Sugar
1 Tablespoon Salt
Place 2 cups of cabbage into a heatproof bowl and set aside. In a small pot, toast caraway and celery seeds over medium heat for about two to three minutes, or until fragrant. Add apple cider vinegar, sugar, and salt. Bring to a boil. Pour mixture into bowl with cabbage; let sit for 10-20 minutes and strain.
In a separate bowl, add maple syrup and Dijon mustard. Mix well and adjust to taste.
Heat olive oil in a frying pan over medium heat for approximately two minutes. Add slices of onion to pan and slowly cook for 10 minutes until softened and browned.
Cook hot dogs using preferred method:
- Grill: Heat hot dogs over medium (or indirect) heat on grill, turning occasionally. Cook until fully heated internally and there is a nice, even char on all sides, being careful not to burn them.
- Boil: Fill a saucepan with about 4 cups of water. Bring to a boil. Once boiling, turn heat to low and add hot dogs. Simmer for about 5 minutes, or until hotdogs are fully heated.
- Pan Fry: Heat frying pan over medium high heat. Add just enough water to cover the bottom of the pan. Place hot dogs onto the frying pan and cook until water is evaporated. Roll hot dogs while cooking to heat thoroughly and evenly.
- Air Fryer: Place hot dogs in air frying basket leaving ample space in-between each one. Air fry for 5 minutes at 400 degrees Fahrenheit.
Once fully cooked, remove hot dogs from heat and set aside. Place each hot dog in a roll and top with onion, pickled cabbage, and maple mustard. Sprinkle with celery salt, if desired.