Cast Iron Burger, Brat, and Hot Dog Toppings

Cut the bell peppers lengthwise into ¼-inch strips; discard the stems and seeds. Heat a cast iron skillet over high heat until it begins to smoke. Add the bell pepper strips and cook, turning frequently, until charred all over, 5 to 7 minutes. Transfer the peppers to a bowl, cover with a plate, and let steam for 15 minutes.

While the peppers steam, heat the olive oil in the same skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly browned and crisp, 5 to 7 minutes. Turn off the heat and add the jalapeno. Transfer to a bowl and add the mint, salt, lemon juice, and vinegar. Stir in the roasted peppers. Let sit at room temperature at least 1 hour before serving, or refrigerate for up to 1 week.

In a medium cast iron skillet, heat the oil over high heat until it shimmers. Working in batches if necessary, add the cabbage and cook until charred on one side, 2 to 3 minutes, then turn the cabbage over and cook until charred on the other side, 2 to 3 minutes longer. Transfer the charred cabbage wedges to a bowl and drizzle with the vinegar. Toss the cabbage every couple of minutes in the vinegar until it cools to room temperature.

Transfer the cabbage to a cutting board and shred or coarsely chop (depending how intact your wedges are); discard the core. Pour about half of the vinegar out of the bowl and reserve; add the sour cream to the bowl and whisk to combine. Season the dressing with salt, pepper, and Tabasco to taste, then add the cabbage and scallions and toss well. Taste and adjust seasoning as needed. Refrigerate until ready to use, up to 2 days.

Add the bacon to a medium cast iron skillet and place over medium-low heat. Cook, stirring occasionally, until the bacon starts to crisp and most of the fat has rendered, 10 to 15 minutes. Pour off (and reserve) most of the rendered bacon fat, leaving about 3 tablespoons behind.

Add the onions and mustard seeds, season with salt and pepper, and cook, stirring occasionally, until the onions are softened and well browned, 15 to 20 minutes. Add the brown sugar and 3 tablespoons water, bring to a simmer, and cook until the liquid has reduced to a thick, jammy consistency. Season to taste with salt and pepper. Transfer the mixture to a heat-proof bowl and stir in the vinegar. The jam can be refrigerated for up to 1 week.