Halloween Hot Dog with Red Cabbage Sauerkraut
8 Martin’s Long Potato Rolls
8 Hot Dogs
2 Tablespoons Olive Oil
1 Teaspoon Caraway Seeds
1 Small Red Onion, halved, thinly sliced
½ Red Cabbage, core removed, leaves shredded
4 Tablespoon Apple Cider Vinegar
1 Tablespoon Parsley Leaves, roughly chopped
2 Tablespoons Mustard
2 Tablespoons Ketchup
To make sauerkraut, heat 1 tablespoon olive oil in large pan over medium heat. Add caraway seeds and cook, stirring, for 1 minute or until fragrant. Add onion and cabbage, and cook while stirring for 5 minutes or until cabbage starts to wilt. Add 2 tablespoons vinegar and cook for a further 4 minutes, then cool for 20-30 minutes.
Meanwhile, preheat grill to medium. Cook hot dogs, turning regularly, for 12 minutes or until cooked through and slightly charred.
Combine remaining 2 tablespoons vinegar with remaining 1 tablespoon oil. Stir into cabbage mixture along with parsley, then season with salt and pepper.
Combine mustard and ketchup in small bowl to make an orange sauce. Transfer sauce to a small squeeze bottle to layer on hot dog.
Serve hot dog in a Martin’s Long Potato Roll and top with sauerkraut, chopped parsley, and orange sauce.
Recipe inspired by: https://adorefoods.com/german-bratwurst-hot-dog-with-red-cabbage-sauerkraut.