Hot Dogs with Homemade Sauerkraut and Pickles

• 4 each hot dogs and hot dog buns
• 4 each pickles, dill sliced
• 1 x prepared mustard yellow, for serving, as needed
• 1 x ketchup for serving, as needed
• 1 cup white vinegar
• 1/4 cup sugar
• 1 tablespoon sea salt flakes
• 5 cups cabbage shredded
• 1 each yellow onion thinly sliiced

1. To make the sauerkraut:
2. In a medium saucepan, mix together cabbage, onion, salt, vinegar and sugar until well combined.
3. Cover and bring to a boil over medium-high heat, and cook for about 25 minutes, or until cabbage becomes soft.
4. Stir occasionally.
5. Remove from heat and let cool for a while.
6. Serve or place sauerkraut into a jar, seal it well and put in refrigerator for up to a least one month.
7. To prepare the hot dogs:
8. Cook the hot dogs in a large saucepan of boiling salted water for about 4 minutes or until cooked through.
9. Set aside and keep warm.
10. Toast the rolls if needed, and split the rolls.
11. Fill the rolls with the hot dogs, the sauerkraut, and pickles.
12. Top with mustard and ketchup as needed.
13. Serve.

hot dog buns, pickles, ketchup, white vinegar, sugar, salt, cabbage, yellow onion

Taken from recipeland.com/recipe/v/hot-dogs-homemade-sauerkraut-pi-53646 (may not work)