 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
My mom had this recipe in a Women's Club or PTA cookbook. It sounds terribly strange, but it is quite good. You can make it in about half an hour, but it dirties 3 pans. I like to slice the hot dogs very thinly so you get a bit in every bite. The cabbage won't carry the salt of the dogs well so a bit of hot dog in every bite keeps you from adding more salt. Ingredients:
1 (12 ounce) package hot dogs, sliced |
1 small head of cabbage, chopped chunky (any kind except savory) |
1 green pepper, chopped chunky |
1 medium yellow onion, finely chopped |
1 tablespoon garlic, minced (3-4 fresh cloves) |
1 (6 ounce) can tomato paste |
1 tablespoon ground cumin |
1 -2 teaspoon hot sauce (4-5 good shakes) |
2 cups cooked white rice |
2 cups cooked cabbage water |
1 tablespoon cooking oil (olive, canola, or vegetable) |
1/2 teaspoon black pepper (to taste) |
Directions:
1. Chop the cabbage into bite-sized pieces and put it in a pot with water (nearly cover the cabbage with water) and boil 7 minutes or until cabbage is about el dente.
2. Do not throw away the cabbage water!
3. Cook the rice now too.
4. Saute the onions, garlic, green pepper, and hot dogs in the cooking oil until the onions start to become transluscent and the hot dogs brown a bit.
5. Add cumin, black pepper, and garlic and saute another 30 seconds.
6. Add the tomato paste and 1 cup of the cabbage water.
7. Add in the cooked cabbage and mix it up. It should be a little saucy, if it isn't, add more of the cabbage water.
8. Let this simmer 10-15 minutes.
9. Add the tabasco sauce.
10. Serve over hot rice.
|
|