Ingredients

The following ingredients have 6 Servings
  • 6 good quality hot dogs (uncured if possible)
  • 6 hot dog rolls (lightly buttered and toasted)
  • 8 to 10 ounces fresh cabbage (1/2 medium head)
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 cup apple cider vinegar
  • 1 to 1-1/2 tablespoons sugar
  • 1/2 cup mayonnaise
  • 1/4 cup chili sauce (Heinz or DelMonte)
  • 1 tablespoon dill relish

Instruction

  • Remove the core from the cabbage and slice it as thinly as possible (a mandoline works well for this).
  • Melt the butter in a large skillet over medium heat. Add the cabbage, season with salt and sauté until soft, 5 to 6 minutes. Add the vinegar and sugar and continue cooking, stirring frequently, until all the liquid has evaporated, 3 to 4 minutes longer. Transfer to a bowl and set aside.
  • In a separate bowl, combine the mayonnaise, chili sauce and dill relish. Cover and refrigerate until ready to use.
  • Preheat a gas or charcoal grill to medium heat. Score the hot dogs at 1-inch intervals on 2 opposite sides. Oil the grill grates, add the hot dogs and cook for 7 to 10 minutes, turning them frequently with tongs as they cook.
  • Place the hot dogs in toasted buns, top with the mock sauerkraut and Thousand Island spread and serve along with our Speedy Stovetop "Baked" Beans.