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!
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.
Lettuce Never Squash Our Love 