Grilled bratwurst

8 uncooked bratwurst sausages8 hotdog buns2 cans cola (24 ounces)1 medium head cabbage, shredded4 green bell peppers, diced2 onions, diced2 green tomatoes, diced (can substitute tomatillos)½ cup salt3 cups vinegar2 ½ cups sugar1 tablespoon celery seed1 teaspoon turmericIn large container, combine cabbage, peppers, onions, and tomatoes (raw vegetables should equal 2 ½ to 3 quarts). Mix with ½ cup salt, cover and let stand for 4 to 12 hours. Drain well.Combine vinegar, sugar, celery seed and turmeric in a large pot and bring to a boil. Add drained vegetables and simmer for 1 hour, stirring occasionally. Chow-chow can be served as a hot or cold topping. For canning, spoon into sterilized pint canning jars and seal. (Makes 3 pints.)Pour cola into small pot. Add sausages, bring to a boil. As soon as cola turns clear, remove sausages (about 4 to 5 minutes).Preheat charcoal grill to 400 degrees. Place bratwursts on hot grate over direct heat for 2 minutes on each side. Remove from grill and place on bun. Top with a generous helping of Chow-chow.