Deli Rye Style

A quick, homemade sauerkraut turns these juicy hot dogs into go-to grillers.

INGREDIENTS

• 6 All-beef Hot Dogs, Grilled
• 6 Canyon Bakehouse Hot Dog Buns
• 3 C. Quick Sauerkraut
• Pickle Slices and Mustard, for garnish

Quick Sauerkraut

• 2 Tbsp. Olive Oil
• ½  Yellow Onion, halved and thinly sliced
• ½ tsp. Coarse Salt
• ½ Head Green Cabbage, cored and thinly sliced
• ½ C. Apple Cider Vinegar
• ½ C. Apple Juice
• ½ C. Water

DIRECTIONS

1. Begin by cooking the sauerkraut in a medium saucepan over medium heat.
2. Heat the olive oil.
3. Add the sliced onions with salt to the pan and sauté until soft.
4. Add the remaining sauerkraut ingredients to the pan and stir to combine.
5. Bring the mixture to a boil.
6. Reduce the heat and simmer the mixture until cabbage is tender, about 30 minutes.
7. Once reduced, pour the sauerkraut into a pint jar to cool. Store in the fridge for up to 3 weeks.
8. Assemble the grilled hot dogs inside buns on a serving dish.
9. Top each dog with sauerkraut.
10. Garnish with pickles and mustard as desired.

Difficulty: Easy

Prep: 10 min

Cook: 30 min

Servings: 6