2 tbsp butter
2 tbsp light olive oil
500g/1lb 2oz medium onions, peeled, sliced
2 garlic cloves, peeled, chopped
8 frankfurter sausages, cut into 2cm/¾in pieces
salt and freshly ground black pepper
450g/1 lb vine-ripened tomatoes, stalks cut out, small cross cut into the base of each
6-8 ice cubes
400g/14oz white cabbage, core removed, leaves washed and separated, then chopped
2 tbsp Dijon or wholegrain mustard
4 tbsp red wine vinegar
500ml/17fl oz chicken stock
Heat the butter and oil in a large, heavy-based, non-reactive pan over a high heat. When the butter is foaming, add the onions, garlic and frankfurter sausages and fry, stirring regularly, for 4-5 minutes, or until lightly browned.
Reduce the heat to medium and season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and continue to cook, stirring regularly, for 4-5 minutes, or until the onions have caramelised.
Bring a small pan of water to the boil, then remove from the heat and add the tomatoes. Set aside for 1-2 minutes. Meanwhile, put the ice cubes into a bowl and cover with cold water.
Remove the tomatoes from the hot water using a slotted spoon, then lower them into the iced water. Set aside to cool for 1-2 minutes, or until the skins have loosened.
When the tomatoes are cool enough to handle, peel away the skins and discard. Cut the tomatoes in half and discard the seeds, then roughly chop the flesh.
When the onions have caramelised, stir in the mustard and red wine vinegar until well combined. Increase the heat to high and boil the mixture for 1-2 minutes, or until the liquid has evaporated.
Add the cabbage, stir well, then replace the lid and continue to cook for 2-3 minutes, or until softened.
Add the noodles and stir to coat them in the vegetables, then season, to taste, with salt and freshly ground black pepper. Pour over the chicken stock and bring the mixture to a simmer. Simmer for five minutes, or until the noodles are cooked through.
Stir the chopped blanched tomato flesh into the hotpot and cook until warmed through.
To serve, lift the noodles out of the hotpot using tongs and transfer one portion to each of four serving bowls. Ladle over the remaining hotpot.
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