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“Grilled plump beef franks served in a bun with a contemporary Southern twist—topped with a fat-free, sweet-and-sour broccoli cole slaw! Kids will never know they are eating broccoli when you make this cole slaw! It is a colorful and delicious way to add rich vitamins to their diet. Substitute your favorite buns for a unique variation. The broccoli cole slaw may be made several hours in advance. Cover and refrigerate. This cole slaw makes enough to serve 8 Southern-Style Grilled Hebrew National® Franks—if desired.”
1 frank

Ingredients Nutrition

  • PAM? Grilling cooking spray
  • 14 cup white wine vinegar
  • 3 tablespoons granulated sugar
  • 34 teaspoon ground black pepper
  • 12 teaspoon kosher salt
  • 12 teaspoon Gulden's® spicy brown mustard
  • 18 teaspoon celery seed
  • 1 (12 ounce) package broccoli cole slaw
  • 1 (12 ounce) packagebeef Hebrew National® jumbo beef franks, patted dry
  • 4 brat buns
  • 14 cup Hunt's® original barbecue sauce, divided


  1. Spray clean, cold grill and utensils with grilling spray. Preheat grill to medium heat.
  2. Combine vinegar, sugar, pepper, salt, mustard, and celery seed in medium bowl. Add broccoli cole slaw and toss to combine; cover and set aside.
  3. Grill franks 5-10 minutes or until they are browned and heated through, turning frequently. Toast inside of buns to golden brown.
  4. Top each frank evenly with 1 tablespoon of barbecue sauce, then 1/3 cup broccoli cole slaw. Serve immediately. Leftover cole slaw may be served on side or with another meal.

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