As seen on ABC
Before starting have these ingredients ready.Hotdogs, about two bags of sauerkraut (drained), two slices of prosciutto per hotdog, two slices of thin mozzarella per hotdog,about one green cabbage(sliced super thin), good handful of dried cranberry, olive oil, salt, pepper
Place 50% sauerkraut and 50% sliced cabbage in a large baking pan.Add the dried cranberry mix well.Season with salt pepper a bit of olive oil and put aside.
Place two slices of mozzarella and two slices of prosciutto on a work table and roll the hotdogs.Place the hotdog wraps on top of the cabbage mixture.Repeat. See photo.
Drizzle a splash of olive oil and bake at 375 till cheese oozes and begins to brown and the prosciutto begins to "crispin" (about 25 min ).
Serve the hotdogs on the sweet potato buns with lots of cabbage and cranberry mixture or simply stick a wooden skewer for no carbs.