Gourmet hotdogs with braised red cabbage and apple

INGREDIENTS

4 bratwurst sausages

4 soft long rolls

dijon mustard, to serve

125g grated cheddar

BRAISED RED CABBAGE AND APPLE

1 tablespoon olive oil

20g butter

1 red onion, thinly sliced

1 garlic clove

1/2 teaspoon caraway seeds

1 bay leaf

1/4 red cabbage, shredded

3 teaspoons apple juice

1 tablespoon apple cider vinegar

1 large granny smith apple peeled, cored and coarsely grated

1 small handful flat-leaf parsley, chopped

METHOD

To make the braised red cabbage and apple, heat the oil and butter in a saucepan over low–medium heat. Cook the onion and garlic, until softened. Add the caraway seeds and bay leaf and cook until fragrant. Add the cabbage and cook, stirring occasionally, for 5 minutes or until it begins to soften. Pour in the apple juice and vinegar, cover and cook for 10 minutes. Add the apple, cover and cook for a further 5 minutes, or until the apple has softened and the liquid has reduced. Add the parsley and stir to combine. Transfer to a mediumsized bowl and set aside.

Preheat a griller (broiler) to high.

Preheat a char-grill or large frying pan over medium heat. Cook the sausages, turning frequently, for 5–7 minutes or until golden-brown and cooked through.

Cut the rolls down the centre lengthways, but do not cut all the way through. Spread mustard on the rolls, fill with cabbage and sausages. Sprinkle with cheese and melt it slightly under the grill, if desired.

Serve.

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