I wanted a Polish dog for dinner but didn’t have any sauerkraut. I checked the web and found out that to make sauerkraut it takes ten days an a fermentation process. Fermentation scares me. I found a couple of recipes for a cooked version of “quick” sauerkraut but didn’t have some of those ingredients. I did my own thing and it was pretty good, not real sauerkraut, more like cooked cabbage with vinegar but it tasted good on the sandwich.
- 3 cups cabbage, sliced thin
- 2 TBS vegetable oil
- ¼ cup champagne or apple cider vinegar
- 1 tsp salt
- 1 tsp caraway seeds
- Freshly ground pepper to taste
- Heat oil in large frying pan. When oil is hot add all the cabbage to the pan at once to wilt it, stirring constantly. When cabbage is wilted add the remaining ingredients and cook until limp and completely cooked. If needed, you can add a couple of tablespoons of water if the liquid evaporates before the sauerkraut is done. Chill in the refrigerator until ready to use.
- For the sandwich, heat a TBS of oil in a grill pan. Split Polish sausage lengthwise but don't cut all the way through the casing. Place the sausage face down on the grill pan and cook until it is golden brown and the juices are flowing out. Turn once and cook the other side. Remove sausages from grill pan and wipe lightly with a paper towel to remove most of the oil. Place the open bun in the grill pan and heat until warm and golden brown. Add the sausage to the bun along with plenty of good old yellow mustard and top with the faux sauerkraut.
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