German-Style Pork Sausage & Cabbage Roll

• Meanwhile, in a medium bowl, combine the salt, 
sugar and white wine vinegar.
• Scrunch shredded cabbage mix in your hands, then 
add it to pickling liquid. Add enough water to just 
cover cabbage. Set aside. 

• When wedges have 15 minutes remaining, thinly 
slice red radish and brown onion.
• Roughly chop parsley.
• In a large frying pan, heat a small drizzle of olive 
oil over medium heat. Cook pork, garlic & herb 
sausages, turning occasionally, until browned and 
cooked through, 10-12 minutes.
• In the last 5 minutes of cook time, add onion and 
a splash of water and cook, tossing occasionally, 
until browned.

• When sausages have 5 minutes remaining, bake 
hot dog buns directly on wire oven rack until heated 
through, 3 minutes. 

• Drain pickled cabbage and return to bowl.
• Add red radish, parsley and a drizzle of olive oil, 
tossing to combine. Season with pepper.