Old Berlin Frankfurters

Potpourri of Cookery, 1980

1 1⁄2 hours — 4 Servings

Ingredients

4	slice	bacon (chopped)
1⁄2	cup	onion (minced)
1	cup	water
1⁄2	cup	vinegar
2	tablespoon	sugar
1		chicken bouillon cube
1	teaspoon	pickling spices (minced)
1⁄2	teaspoon	salt
1⁄4	teaspoon	pepper
10	cup	cabbage (shredded)
1	pound	hot dogs (i.e. one package)

Instructions

Fry bacon in large skillet. Add onions; cook until tender. Add water, vinegar, sugar, bouillon cube, pickling spices, salt and pepper, stirring to deglaze. Add cabbage. Cover; simmer 45 minutes. Stir occasionally. Slash hot dogs crosswise 4 - 5 times. Place on top of cooked cabbage. Cover; continue to simmer 15 - 20 minutes.