Hot-Dog with Cabbage and Mustard




  • 4 Würstel plant-based IDEALE
  • 4 hot-dog buns
  • 500g of pickled natural sauerkraut (fresh or canned)
  • 200ml of water
  • Spoonful of extra virgin olive oil
  • 1 Garlic clove
  • 2 Dry bay leaves
  • 6 Cumin seeds
  • 1 grated apple
  • White wine to taste


1) Quickly wash the sauerkraut by immersing it in a bowl full of water to remove part of the acidity. Stir them a little and remove them immediately by squeezing them well.

2) Pour the squeezed sauerkraut into a pan, add 200 ml of vegetable broth (or water), a drizzle of oil, a clove of garlic, two bay leaves and cumin seeds.

3) It is NOT necessary to add salt (for the preparation method they already contain enough). Flavor with white wine to taste.

4) Cook over low heat and stir if necessary for about 15 minutes (or less to maintain their properties), stirring occasionally. Halfway through cooking, add a grated apple (used to remove the acidity from the sauerkraut).

5) Separately, cook the würstels and heat the hot dog buns in the pan.

6) Serve the sandwiches with mustard.