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 dill. • 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, dill and a drizzle of olive oil, tossing to combine. Season with pepper.