Best Franks N Cabbage Recipes

CHICKEN FRANKS AND RED SLAW-KRAUT DOGS

Chicken Franks and Red Slaw-Kraut Dogs image

Here are some fall favorites, piled into a hot dog roll. This is not your average ball park frank--but it is arm chair friendly special enough to serve up for The Series!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings, 2 franks each

Number Of Ingredients 12

Ingredients

8 chicken frankfurters or chicken sausage - pick a flavor that sounds like it will pair up well with the kraut, like apple and onion sausage
3 tablespoons vegetable oil or other light oil, divided
1 green apple, peeled and diced
1 large red onion, thinly sliced
1 small head red cabbage, quartered, cored and shredded
1/4 teaspoon grated nutmeg, eyeball it
1 teaspoon cumin seeds or 2 teaspoons ground cumin
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/4 cup cider vinegar, eyeball it
3 tablespoons dark brown sugar
8 frank rolls, split and toasted
Spicy brown mustard, to pass at the table

Steps:

Place the franks or chicken sausages in a medium skillet and add 1/2 inch water and about 1 tablespoon oil, 1 turn of the pan, to the skillet. Bring water to a boil then reduce heat to medium. In 10 minutes or so the water will cook off and the casings will begin to brown and crisp in the oil. Cook until casings are evenly browned, 2 to 3 minutes more.
While the franks are working, heat a large skillet over medium high to high heat. Add 2 tablespoons of vegetable oil and the apples, onions and cabbage. Sear and toss the cabbage, wilting it down as the mixture cooks. Season the cabbage with nutmeg, cumin and grill seasoning and cook until the cabbage and onions are tender, 15 minutes. Pour in the vinegar. Lean back when you add the vinegar - the fumes can burn your nasal passages a little. (Trust me on this.) Scatter in the brown sugar and toss to combine. Cook the vinegar off, 1 minute, and allow the sugar to coat the cabbage evenly. Taste to adjust seasonings.
Place franks on toasted buns and top with warm red slaw-kraut and spicy mustard.

BEANS-N-FRANKS

Beans-n-Franks image

A big favorite with my husband!! Very easy and the kids love it, too.

Provided by KIRBYGOLDS

Categories 100+ Everyday Cooking Recipes

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

2 teaspoons margarine
3 tablespoons chopped onion
1 (16 ounce) can baked beans with pork
1 (16 ounce) package frankfurters, sliced
⅓ cup brown sugar
1 teaspoon prepared mustard
1 teaspoon celery salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
Bake for 40 minutes, stirring occasionally.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 25.5 g, Cholesterol 42.6 mg, Fat 23 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 8.6 g, Sodium 1350.1 mg, Sugar 14.5 g

MEMPHIS' GARLIC FRANK DINNER

Memphis' Garlic Frank Dinner image

This recipe was given to me by my Best Friend and Cousin Memphis. She has been making this meal for years and I wanted to share it with the world. I hope you enjoy it as much as we do!

Provided by Bella Rachelle

Categories One Dish Meal

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 5

Ingredients

1 head cabbage
6 potatoes, peeled and quartered
8 ounces baby carrots
1 medium onion
6 garlic franks

Steps:

Chop vegetables and place potatoes/carrots/onions in bottom of large pot and cover with water. I salt and pepper genourously.
Then place cabbage on top of veggies (add more salt and pepper).
Add 2 tbsp of butter.
Add 1 tbsp of bacon grease.
Place garlic franks over cabbage and cover.
Cook for 45 minutes or until cabbage is soft.
Sometimes I cook mine in the crockpot because of the pan size. I cook on high for 2 hours in the crockpot. However -- The garlic franks will bust open like hot dogs in the the crockpot.
Enjoy!

Nutrition Facts : Calories 739.5, Fat 27.5, SaturatedFat 10.7, Cholesterol 47.7, Sodium 1166.1, Carbohydrate 104.9, Fiber 18.2, Sugar 22.4, Protein 23.9

OLDE COUNTRY CABBAGE & FRANKS

Olde Country Cabbage & Franks image

My Bavarian mother-in-law convinced me that vegetables can taste awesome! Her "blaukraut" (blue cabbage) was the inspiration for this meal-in-one recipe.

Provided by Marty Hufnagel

Categories Pork

Time 1h30m

Number Of Ingredients 6

Ingredients

½ small head of red cabbage, shredded
1 pkg refrigerated sauerkraut
½ small sweet onion, very thinly sliced
2 small white sweet potatoes, peeled & diced
½ c unsweetened applesauce
- salt & pepper to taste

Steps:

1. Shred cabbage (food processor is easiest) Peel & cube sweet potatoes.
2. Cook the sweet potatoes in a covered skillet on low heat until softened. (Add oil, butter or water as needed.)
3. Add sausages along with the onions to the skillet. Cook until onions are very soft. Add salt & pepper to taste.
4. Drain and squeeze the sauerkraut until it is dry. Fold it carefully into the skillet.
5. Meanwhile: Cook the shredded cabbage in a large pot with a very small bit of water until softened. Add the applesauce and stir gently until combined.
6. Fold everything together and serve, preferably with some German Duseldorf mustard