For the cabbage pickle, heat a heavy based pot over medium heat. Once hot add in the oil. Add in the cabbage and garlic. Sauté for 5 minutes.Add in the honey, vinegar and cumin seeds and cook for a further 10-12 minutes until the cabbage is tender. Season it to taste. Allow it to cool and store it in the fridge until needed.For the red pepper and paprika sauce, heat a pan over medium heat. Once hot add in the oil. Add the peppers and onions and sauté for 15 minutes until they are tender. Stir in the paprika and remove it from the heat. Transfer the mixture to a food processor and add in the yoghurt, sour cream, garlic, mustard and vinegar. Puree until smooth and season it to taste. Store it in the fridge until needed.To assemble the hotdogs, heat a griddle pan until hot. Fry the sausages for a minute or two until charred. Serve each one on a cos lettuce leaf. Add some pastrami, cabbage pickle and the red pepper sauce. Top it off with the grated cheese and garnish with micro herbs, if you prefer.TIP:Instead of 1 large cos lettuce leaf you could also layer a few smaller ones on top of each other. Just make sure it is long enough to hold the bockwurst. Recipe reprinted with permission of Illanique van Aswegen.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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