Here are some fall favorites, piled into a hot dog roll. This is not your average ball park frank–but it is arm chair friendly special enough to serve up for The Series!
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings, 2 franks each |
Ingredients
- 8 chicken frankfurters or chicken sausage – pick a flavor that sounds like it will pair up well with the kraut, like apple and onion sausage
- 3 tablespoons vegetable oil or other light oil, divided
- 1 green apple, peeled and diced
- 1 large red onion, thinly sliced
- 1 small head red cabbage, quartered, cored and shredded
- 1/4 teaspoon grated nutmeg, eyeball it
- 1 teaspoon cumin seeds or 2 teaspoons ground cumin
- 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
- 1/4 cup cider vinegar, eyeball it
- 3 tablespoons dark brown sugar
- 8 frank rolls, split and toasted
- Spicy brown mustard, to pass at the table
Instructions
- Place the franks or chicken sausages in a medium skillet and add 1/2 inch water and about 1 tablespoon oil, 1 turn of the pan, to the skillet. Bring water to a boil then reduce heat to medium. In 10 minutes or so the water will cook off and the casings will begin to brown and crisp in the oil. Cook until casings are evenly browned, 2 to 3 minutes more.
- While the franks are working, heat a large skillet over medium high to high heat. Add 2 tablespoons of vegetable oil and the apples, onions and cabbage. Sear and toss the cabbage, wilting it down as the mixture cooks. Season the cabbage with nutmeg, cumin and grill seasoning and cook until the cabbage and onions are tender, 15 minutes. Pour in the vinegar. Lean back when you add the vinegar – the fumes can burn your nasal passages a little. (Trust me on this.) Scatter in the brown sugar and toss to combine. Cook the vinegar off, 1 minute, and allow the sugar to coat the cabbage evenly. Taste to adjust seasonings.
- Place franks on toasted buns and top with warm red slaw-kraut and spicy mustard.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 754 |
| Total Fat | 31 g |
| Saturated Fat | 5 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 8 g |
| Sugar | 20 g |
| Protein | 28 g |
| Cholesterol | 86 mg |
| Sodium | 1421 mg |
Reviews
This recipe is so good and so easy. All of the flavors combine so well and everyone raves about it. Will make this often.
This is really delicious, and very easy. It’s one of the few recipes of Ray’s that I’ve actually finished in 30 minutes. I made it exactly as described. It’s a little on the spicy side, but I like that. Perfect. Thanks Rachel!!
i think this well be fun for the big kids in us to enjoy it with freinds over. and i like it all
This is absolutely the best red cabbage dish I’ve tasted. I had to replace a few ingredients ie rice vinegar for apple and paired the slaw with turkey italian sausages. It was easy and quick to put together and also gave me time to clean up witin the 30 min’s. This recipe will replace the outdated sweet and sour cabbage I serve during the holidays.
The slaw/kraut was wonderful. I make it with grilled pork chops. Can’t get enought of it.
I saw these on the show and could not wait to make these. I rushed right to the store to get the ingredients to make them the night of the World Series (GO CARDS!) This recipe was awesome. Will make agian and again.
My husband says this is definetely a recipe worth keeping. And believe me, that is an enormous comliment from him. This was so easy to make and tastes just as good as it looks and sounds!!
The apple chicken sausage paired very well with the slaw and was easy to prepare
was very happy with this. easy to make and great flavors together. Used wheat hot dogs rolls,which I toasted, and they were perfect. great with the bacon and leek warm potato salad
This is awesome, the flavors all compliment one another! Follow the recipe exact, you won’t be disappointed! Way to go Racheal!