Rach's Reuben Hot Dogs

Prep Time
Cook Time
Ready In

"Here the hot dog or brats are made via the style of the reuben."

Original recipe yields 7 servings


  • Serving Size: 1 (519.6 g)
  • Calories 832.2
  • Total Fat - 48.1 g
  • Saturated Fat - 19.4 g
  • Cholesterol - 100.4 mg
  • Sodium - 1954.7 mg
  • Total Carbohydrate - 60.7 g
  • Dietary Fiber - 6.3 g
  • Sugars - 12.1 g
  • Protein - 38.1 g
  • Calcium - 736.9 mg
  • Iron - 6.5 mg
  • Vitamin C - 87 mg
  • Thiamin - 0.7 mg

Step 1

Heat skillet over medium-high heat with olive oil.

Step 2

Add cabbage, onions, apples and season with caraway seeds and Montreal Seasoning or salt and pepper. Cook, stirring frequently, until wilted. Then add brown sugar and beer or cider, reduce heat and simmer 30 minutes, stirring occasionally.

Step 3

When cabbage is ready, heat griddle or grill pan to medium-high heat. Split the wursts lengthwise or hot dogs and open them like a book, then grill them to crisp on both sides. (If using hot dogs, they may be too thin to split open, but use your best judgement.)

Step 4

Heat broiler and arrange the rolls on a baking sheet. Cover them with mustard and cheese, then broil to melt cheese. (Keep an eagle eye on the broiler so it won't burn the bread).

Step 5

Stir together sour cream, relish and ketchup and season sauce with salt and pepper.

Step 6

Place the wursts (or hot dogs) on top of cheese and top with special sauce and cabbage. The leftover cabbage is a great sandwich topper for smoked turkey or ham sammies as well as super side dish for schnitzel or roast beef dinners later in the week.

Tips & Variations

No special items needed.