I bought a bag of ‘odd bunch’ capsicums. There were seven in the bag — about a dollar each.
|1 ½ cups||Finely shredded cabbage|
|1 ½ tsp||Diced chilli, chilli paste or sriracha|
|1||Medium onion, sliced|
|2||Capsicums, seeded and thinly sliced|
|1 Tbsp||Olive oil|
|6||Long bread rolls, butterflied lengthways|
|1 dash||Tomato sauce, mustard, and mayonnaise, to serve|
|1 handful||Chopped parsley, or coriander|
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- Bring a large saucepan of water to a rolling boil. Turn the heat off and add the frankfurters. Let them stand for 10 minutes. If they boil the skins will burst.
- Meanwhile, sprinkle the cabbage with the salt. Stand for 10 minutes. This will soften the cabbage. Rinse, pat dry and combine with the chilli to make a quick pickle.
- Sauté the onion and capsicums in the oil until softened. Toast or grill the bread rolls.
- Place the cabbage on the butterflied rolls, top with the frankfurters, onion mixture and gherkins. Drizzle generously with the toppings in a zig zag pattern.