Prepare all ingredients.

Separate cabbage leaves, wash thoroughly, and shred finely.

Place shredded cabbage in a bowl, sprinkle with 1/2 tbsp salt, and mix well. Let it sit for 10 minutes to lightly pickle.

Make shallow cuts on the frankfurter sausages.

Boil the sausages in water, then rinse under cold water.

Discard the liquid released from the cabbage and squeeze out any excess moisture.

Heat 2 tbsp olive oil in a pan.

Add the pickled cabbage to the pan and stir-fry on medium heat until the moisture evaporates.

Add 1 tbsp vinegar and 1 tbsp whole-grain mustard, then stir quickly to combine.

Season with additional salt if needed.