4 servings
Prep: 15 mins,
Cooking: 35 mins
With pastrami, pickled cabbage and red pepper and paprika yoghurt sauce.
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Ingredients (20)
CABBAGE PICKLE:
1 l | cabbage — finely shredded |
15 ml | garlic — cloves, finely chopped |
30 ml | honey |
80 ml | vinegar — white wine |
10 ml | cumin — seeds |
salt and freshly ground black pepper |
RED PEPPER AND PAPRIKA SAUCE:
1/2 | red pepper — large, deseeded and chopped |
1/2 | onion — large, chopped |
5 ml | paprika |
125 ml | yoghurt — Greek |
30 ml | sour cream |
5 ml | garlic — cloves, finely chopped |
5 ml | Dijon mustard |
5 ml | vinegar — white wine |
salt and freshly ground black pepper |
HOTDOG:
4 | sausages — bockwurst |
4 | lettuce — cos |
8 | pastrami — slices |
125 ml | gruyère cheese — finely grated |
micro herbs — to garnish |
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