- 2 tablespoons vegetable oil or olive oil
- 1 small onion, finely chopped
- 1 small red or green bell pepper, finely chopped
- 1 rib celery with leafy tops, chopped
- 2 cloves garlic, chopped
- 4 large tomatillos, husked and rinsed, or 2 green (unripe)tomatoes, chopped
- 1 1/2 cups chopped white or green cabbage
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon (about 1/3 palmful) each celery seed, mustard powder, ground ginger, turmeric and yellow mustard seed
- 1/4 cup cider vinegar or white distilled vinegar
- 8 links fresh Mexican-style chorizo or hot dogs of choice
- 8 hot dog rolls, top-split (I like Hot Bread Kitchen, hotbreadkitchen.org)
- Butter, at room temperature, for brushing rolls
In a medium skillet, heat 1 tbsp. oil, one turn of the pan, over medium-high. Add the onion, pepper, celery and garlic; cook, stirring often, until vegetables soften, about 5 minutes. Add the tomatillos, cabbage and sugar; season with the salt and spices. Cook, stirring occasionally, until the flavors combine and the cabbage softens, about 15 minutes more. Stir in the vinegar and remove the chowchow from the heat.
In a large saucepan of simmering water, cook the chorizo until cooked through, about 10 minutes, or the hot dogs until heated through, 2 to 3 minutes. On a griddle or in large nonstick pan, heat the remaining 1 tbsp. oil, one turn of the pan, over medium-high. Cook the chorizo or hot dogs, turning occasionally, until crispy and browned in spots, about 5 minutes. Brush the sides of the rolls with the butter. Add to the griddle, buttered side down. Cook until brown and toasted, about 1 minute per side.
Serve the chorizo in the toasted rolls topped with lots of chowchow.