A recipe by Julie Van Rosendaal
Set a large skillet over medium-high heat. Add a drizzle of oil and cook the wieners and onion for a few minutes, until starting to turn golden. Meanwhile, thinly slice the cabbage and apple and add them to the pan. Cook, tossing with tongs, for 5-10 minutes, or until the wieners are heated through and the cabbage is starting to soften but still tender-crisp. Season with salt and pepper and serve with a big spoonful of grainy mustard.