Hot Dogs with Homemade Sauerkraut & Pickles
Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal.
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
hot dogs and hot dog buns
|
* |
| 4 | each |
pickles, dill
sliced |
|
| 1 | x |
prepared mustard
yellow, for serving, as needed |
*
|
| 1 | x |
ketchup
for serving, as needed |
*
|
| Homemade sauerkraut: | |||
| 1 | cup |
white vinegar
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
sea salt
flakes |
|
| 5 | cups |
cabbage
shredded |
|
| 1 | each |
yellow onion
thinly sliiced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
hot dogs and hot dog buns
|
* |
| 4 | each |
pickles, dill
sliced |
|
| 1 | x |
prepared mustard
yellow, for serving, as needed |
*
|
| 1 | x |
ketchup
for serving, as needed |
*
|
| Homemade sauerkraut: | |||
| 237 | ml |
white vinegar
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
sea salt
flakes |
|
| 1.2 | l |
cabbage
shredded |
|
| 1 | each |
yellow onion
thinly sliiced |
|
Directions
To make the sauerkraut:
In a medium saucepan, mix together cabbage, onion, salt, vinegar and sugar until well combined.
Cover and bring to a boil over medium-high heat, and cook for about 25 minutes, or until cabbage becomes soft. Stir occasionally.
Remove from heat and let cool for a while.
Serve or place sauerkraut into a jar, seal it well and put in refrigerator for up to a least one month.
To prepare the hot dogs:
Cook the hot dogs in a large saucepan of boiling salted water for about 4 minutes or until cooked through.
Set aside and keep warm.
Toast the rolls if needed, and split the rolls.
Fill the rolls with the hot dogs, the sauerkraut, and pickles.
Top with mustard and ketchup as needed.
Serve.
