Frankfurters with pickled cabbage
Photo by Doug Sherring
Inspired from our recent trip to Franfurt, here's our take on the classic German dish. Use a delicious yellow mustard, not English as it's too hot and not Dijon as it's too mild. Pickled cabbage is a good accompaniment as it adds vinegar to balance the meatiness.
- For the pickled cabbage, heat the olive oil in a frying pan, add the cabbage and onion and fry for two minutes until the onions and cabbage are slightly softened. Add the vinegar and sugar and cook until all the liquid has evaporated. Season and set aside.
- For the Frankfurters, boil a pot of water big enough to fit in all the sausages. Boil for five minutes or until they are warmed through. Drain.
- Split the buns and place a frankfurter sausage in each, sprinkle over the cheese and grill in the oven until the cheese has just melted.
- Squeeze some of the mustard and tomato sauce over each bun and finish with a generous helping of the cabbage to serve.