Tag Archives: cabbage

Fried Cabbage Hot Dogs


I’d like to start by pointing out that I used both leftovers and frozen veggies from last season’s CSA in this somewhat unconventional hot dog.  Yippee!

Many times when I’m putting a dish together in my head, I find that I’m one or two ingredients shy of what I really want.  Today, when I was thinking of ways to use my weekend leftovers, I was determined to only use the food that I had in the house.  And I did!

We had some lovely weather in Northeast Ohio this weekend, so on Saturday, Brian grilled hamburgers and brats (spicy Andouille brats!  Yum!).  I sometimes feel that Brian loves condiments more than the actual base of the meal, so burgers and dogs are always accompanied by many, many toppings.  (To give you an idea, we had lettuce, broccoli sprouts, chopped onion, Hungarian hot peppers, cheese, and of course, ketchup, and several kinds of mustard.  I might be missing some, but that’s close.)

Brian's hamburger.  Yep, that's broccoli sprouts on the bottom bun.  They're good on hot dogs, too!

Brian’s hamburger. Yep, that’s broccoli sprouts on the bottom bun. They’re good on hot dogs, too!

As per usual on hamburger and hot dog days, we had an odd conglomeration of leftovers – quite a bit of chopped onion, one and a half hot peppers, a couple of brats that got grilled but not eaten, etc.

I knew that I wanted to use the leftover brats and hot dog buns, but I couldn’t decide what to top them with (sadly, we ate all the broccoli sprouts).  So, I started making mental inventory of my fridge and my new, big shiny freezer.  Ah ha!  I have frozen cabbage from my CSA!  And apples from my last farmer’s market trip!  And leftover onions and hot peppers!  Perfect.


The flavors reminded me of this Fried Cabbage dish, but the addition of the apples added some needed sweetness.  I made extra because my plan is to have leftovers of this dish tomorrow with grilled pork chops.  (Leftovers of leftovers!  I’m about to blow my own mind!)

This made enough to easily top six good size hot dogs/brats.  I’m thinking it will reheat well, but I’ll find out tomorrow!

Fried Cabbage Hot Dog Topping

  • 1 cup white onion, diced
  • 1 apple, diced (I used an Ida Red – a little bit sweet, but holds up well to cooking)
  • 2 cloves garlic, diced
  • 2 cups chopped cabbage (I used cabbage from my CSA that I had shredded, blanched and frozen)
  • Olive oil
  • 2 Tablespoons Apple Cider Vinegar
  • 1/2 teaspoon Caraway Seed
  • Salt and fresh ground black pepper

Sauté the onion and garlic with a bit of olive oil over medium heat.  When the onions are translucent, add the apples, Caraway seed, salt and pepper.  Continue cooking until the apples are soft.


Remove the apple and onion mixture from the skillet and put off to the side.

In the same skillet, add the cabbage.  Now, because I did not plan ahead, I did not thaw the cabbage first.  I just tossed the frozen hunk of cabbage right into the hot skillet and it worked just fine.  Once it had thawed, I drained the excess water and turned the heat up to high.  Stir the cabbage often so it doesn’t brown.


When the excess water is cooked off and the cabbage is heated through, add the apple and onion mixture back into the skillet.  Turn the heat down.  Add the apple cider vinegar, stir and taste it – if you need to, add more salt and pepper.  Continue cooking over medium/low heat for a few minutes to let the flavors meld.

That’s it for the fried cabbage topping!  I then started assembling my hot dog.  Lightly toasted hot dog bun, whole grain mustard, spicy brat.  Top the hot dog/brat with the fried cabbage topping and rings of Hungarian hot peppers. Eat and enjoy!!


Warning:  These peppers range from mild to HOT!! and there’s no way to tell until you take a bite.  If you’re not a fan of heat, you may want to skip these.  In case you’re wondering, this particular pepper was hot enough that my lips were tingling after I ate it!  Just the way I like it.

This post is linked to What’s In the Box?  at In Her Chucks.


“Fried” Cabbage

I have noticed this about myself:  I go through phases where I’m excited about cooking and trying new recipes, and  then I go through phases where I just get a little bored with it.  I find myself making the same simple things over and over, and it feels sort of blah.  One of the best things about joining the CSA at Basket of Life Farm  is that the beautiful, fresh produce they grow really keeps cooking exciting!

Today, I rushed home from work ready to try cooking something brand new – fried cabbage.  (Brand new to me, at least!)  I have to thank Audrienne (my Uncle Kim’s mother) for this idea – she knew I was looking for new cabbage recipes, and suggested that I try frying it.  I had never heard of fried cabbage, but when I asked my boyfriend, Brian, about it, he was amazed (and slightly appalled) that I had never tried it!  Brian suggested that I make it with buttered noodles and top it with some sliced hot peppers to kick it up.  I had one head of cabbage left, so that’s exactly what I did!

Now, from what I can find online, “frying” cabbage isn’t really frying the way I think of it.  It’s more of a saute – Audrienne, please tell me if I did it right!  It turned out to be a beautiful dish, and the bite of the hot peppers was perfect with the mild cabbage and noodles.

Here’s what I did:  I chopped a few strips of bacon and cooked them in a large, heavy bottom pan until they were crisp.  I removed the bacon from the pan and added some olive oil to the bacon fat.  I tossed in the sliced cabbage with a bit of salt and cooked that over medium heat until it was just a bit tender (maybe 8 minutes or so?  I wasn’t really watching the time – oops).  While that was working, I cooked some angel hair pasta from Ohio City Pasta, then tossed that in some herb butter.

I piled the noodles in a bowl, topped that with the cabbage, then added a Hungarian hot pepper sliced in rings and the bacon bits for garnish.  Pretty and tasty!

Kohlrabi and Cabbage Slaw

Is anyone else panicked when it’s time to pick up your new box of CSA produce and you realize you still have a lot of the previous week’s haul? Maybe it’s just me…

I had intended to make this recipe during the week, but jury duty and nightly rehearsals make it hard to do much of anything. Last week, we got cabbage for the first time and what the heck do you do with cabbage except make slaw? Ok, lots of things, but this seemed the easiest. It’s quite good! Now, if only I had some pulled pork from the smoker…

If you’d like a picture, please refer to the following post Kohlrabi slaw and Luke the Cuke meets a new friend

Kohlrabi and Cabbage Slaw

2 cups chopped cabbage
4 kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2 carrots, sliced thin
2 tablespoons minced fresh onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon celery seed
1/2 cup mayonnaise
4 1/2 teaspoons apple cider vinegar

1. Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
2. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.


This week’s pick-up included cabbage for the first time, green beans, cucumbers, Swiss chard, kohlrabi, several kinds of sweet and hot peppers, tomatoes, and eggplant. This is a photo that I took before dividing it up between Alycia and I. Thank goodness we are sharing it!!

I’m trying to give Swiss chard plenty of chances to prove itself to me. Alycia said to give up, but I have one more recipe I’m going to try this week, which is a strudel with cheese and chard in a puff pastry. I think you could wrap just about anything with cheese in a puff pastry and I’ll eat it!

And, just for your entertainment, a picture of Daisy.