Forget soggy sauerkraut, here’s an topping that’s crunchy, fresh, and altogether more lively. The hot pink color matches the brightness in flavor in this healthy hot dog topping. Set it out with our other fresh toppings, and turn regular ol’ hot dogs into gourmet dogs.
For the most intense flavor, let the pickling mixture sit for at least three hours, or best overnight. And be sure to cut the cabbage super thin, or use a food processor, so that it’s not too clunky on the hot dog. See more on creating the ultimate gourmet healthy hot dog in my 4th of July party menu.
MAKES A MEDIUM SIZE BOWLFUL
1/4 head red cabbage
Cut cabbage in half through stem, then in half again. Focusing on the tops of the cabbage, cut into thin slices. (Save white stem area to use in a salad.) Move to bowl.
MAKE THE PICKLING LIQUID
2 CUPS white vinegar
1 CUP Normandy cider
2 cloves garlic, crushed in a garlic press
1 tsp salt
1/2 tsp black pepper
1 TB yellow mustard seeds
3 tsp raw agave nectar
Heat in a non-reactive pot over moderate heat about 5 minutes. Let cool. (You can throw in a couple of ice cubes to speed it along.)
PICKLE THE CABBAGE
Put cabbage in a large ziplock plastic bag. Pour liquid over cabbage. Remove excess air from bag, seal. Distribute liquid. Refrigerate.
See more red & white recipes for a patriotic buffet in 04 July 4th Bash