This is what the shelf gives us: hot dogs plated with their relish stirred into a warm coleslaw that doesn't need to sit. The relish brings vinegar, mustard, and onion, so the slaw builds fast and tastes like it took work.

Serves 2. 20 minutes, 15 at the stove.

About 920 calories a serving, 62 g protein, 43 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of water to boil and add the four hot dogs, moving them around now and then until they float and heat through, about five minutes.5 min
2. While the hot dogs cook, cut the half head of cabbage into thin ribbons and heat two tablespoons of oil in a wide skillet over medium-high heat.
3. Add the cabbage and one-quarter teaspoon of salt to the hot oil and stir often until the edges soften and color, about four minutes.4 min
4. Pour the half cup of relish over the cabbage, stir to coat, and warm it through, about one minute.1 min
5. Drain the hot dogs and nestle them into buns, then top each one with a spoonful of the warm relish slaw and serve right away.

Note Swap the hot dogs for cooked chicken thighs cut into strips if you have them. Leftovers keep in the fridge for two days; reheat the slaw gently and warm the dogs if you like. Serve with mustard on the side or a pickle spear.