Inspired by the Cleveland Indians' specialty frank
In a large skillet, cook 1 clove chopped garlic and 1 tsp. caraway seeds in 2 tbsp. olive oil over medium until fragrant, about 2 minutes. Add 4 cups shredded red cabbage, 1/2 cup apple cider vinegar and 1 1/2 tsp. sugar, and cook until cabbage is tender, about 15 minutes; season. In a small bowl, mix 1 cup sour cream with 1/2 cup prepared horse radish; season. In another large skillet, cook 8 store-bought pierogi according to package directions. Top hot dogs with pickled red cabbage, pierogi, horseradish cream and chopped chives.
