Thuringian hot dogs with three kinds of cabbage

Ingredients for 6 servings:

• 1 can sauerkraut (3-minute sauerkraut), 300 g, e.g. from Hengstenberg
• 2 tbsp white wine vinegar
• 2 tbsp sugar
• 1 tsp sweet paprika powder
• some salt and pepper, black from the mill
• 300 g red cabbage
• ½ lime(s), juice
• 300 g pak choi
• 2 tsp rapeseed oil
• 6 bratwursts (Thuringian)
• 6 baguette rolls
• 6 tbsp mustard cream
• Wasabi peas (Asian store) for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

the Thuringian Bratwurst presented in a different way

Place the sauerkraut in a sieve, rinse, and drain. Bring the white wine vinegar to a boil in a saucepan with about 1 tablespoon of sugar. Add the sauerkraut, stir in, and season to taste with the paprika, a little salt, and a few grinds of freshly ground black pepper. Then set aside. Trim the red cabbage and trim the stalk. Shred the red cabbage into fine strips and mix vigorously in a bowl with the lime juice, about 1 tablespoon of sugar, and a little salt. Then set aside. Trim and wash the bok choy, and finely slice the stalks and leaves separately. Heat about 1 teaspoon of rapeseed oil in a pan and fry the bok choy stalks vigorously for about 1 minute, turning occasionally. Season with a little salt and a few grinds of freshly ground black pepper. Then remove the cabbage, mix with the bok choy leaves, and set aside. Grease a grill pan with 1 teaspoon of rapeseed oil, heat, and fry the sausages for about 6 minutes, turning occasionally. Make deep cuts lengthwise in the baguette rolls and fill with sauerkraut, sausages, marinated red cabbage, bok choy, and the mustard cream. Sprinkle with a few wasabi peas.