Cabbage Dogs (Hot Dogs)

Recipe by Bone Man
READY IN: 25mins
SERVES: 5
YIELD: 5 hot dogs
UNITS: US

INGREDIENTS

Nutrition
  • 4
    hot dogs (weiners cut into one-inch lengths)
  • 12
    head cabbage, roughly chopped
  • 1
    medium onion, chopped
  • 4
    ounces tomato sauce
  • 4
    ounces salsa, chunky
  • 1
    tablespoon sugar, granular
  • 14
    cup hot pepper, sliced (mild banana peppers from a jar)
  • 1
    teaspoon hot pepper sauce (I use Frank's)
  • 2
    tablespoons olive oil (or vegetable oil)
  • 5
    hot dog buns
  • 14
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DIRECTIONS

  • In a large no-stick skillet, over medium heat, pour in the olive oil and after it begins to shimmer (about 2 minutes), add all other ingredients except for the water. Carefully blend the ingredients with a large spoon.
  • Saute for five minutes uncopvered. Reduce heat to medium-low, cover, and allow the blend to continue cooking until the cabbage and onions are tender. Stir occassionally. (Five minutes after the skillet is first covered, add the water and continue cooking until the vegetables tenderize and until most of the water evaporates -- you can crack the lid just a bit to make this happen faster.)
  • The total cooking time covered is about 10-15 minutes.
  • Place weiner pieces on a bun and top with the cooked cabbage and onions. Add a little mustard to the hot dog if you wish, and serve.
  • NOTE: You can actually double or triple the number of hot dog pieces in this mix if you're feeding a crowd. There will be plenty of cabbage for the toppings. Also adjust the hot pepper sauce, adding more or less, to meet your family's personal tastes. Using Tabasco instead of Frank's brand pepper sauce will make it twice as hot.
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