This week we have a fun recipe. This is a “1970’s does 1950’s” recipe that we found in our very awesome 2-in-1 International Recipe Card Collection from 1977. And it’s for an Old-Fashioned Indoor Weenie Roast! The card states:
What better to go with an Old Fashioned than an old-fashioned weenie roast? This creation, which reached its apex in the mid ‘fifties, fell into low repute as fondue cookery caught on and upstaged it; but recently, as more and more apartment dwellers yearn for the pleasures of outdoor living, the humble indoor weenie roast is coming back into its own.
- 1 large head cabbage
- Canned liquid Heat
- 1 cup water
- ½ cup vinegar
- ½ cup mayonnaise
- ½ cup prepared mustard
- Trim soiled outer leaves from cabbage head; slice off bottom of cabbage so cabbage sits upright steadily; hollow out top of cabbage to make well for canned liquid heat; place can in well.
- Finely grate cabbage pieces left over from making well in cabbage head; place in saucepan; add water and vinegar; bring to low boil and cook over medium heat 15 minutes. Remove from saucepan and drain; blend in mayonnaise and mustard.
- Cut frankfurters crosswise into thirds and skewer on 8-inch bamboo cocktail skewers. Spear into sides of cabbage. To serve, ignite canned heat; invite guests to roast their weenies over flame. Serve with Cabbage-Mustard Sauce as dip.
We took a look at this card and thought, “Why the heck not?” I mean, we’ve put liver and buttermilk together, made a cake with un-rendered pork fat, put canned spaghetti on a sandwich and made a hot dog taco. Why shouldn’t we set a cabbage on fire and roast hot dogs over it? Here is a can of Sterno, stuffed into a cabbage. Just a side note, this is a can of Sterno I bought in the camping section. It is pretty big. I am not sure if they made a smaller version for chafing dishes or not, but if they do I would recommend using the smaller size. This size is huge. Ah! 1950’s party perfection. And he waits. And waits. And waits. Here is where I realized there was a small problem with this. Unlike fondue or sukiyaki, cooking a hot dog over a Sterno flame takes a bit of time and can really only be done by one or two people at once. This is presented as an appetizer and that is what it should be. I wouldn’t recommend serving this as a dinner where people are hungry and want to eat right away. In the cabbage-mustard sauce! “So? What do you think?” “Well, it’s a roasted weenie. And this cabbage mustard stuff is pretty good. “
The Verdict: Good And Fun
From The Tasting Notes:
The whole roasting things in the house made Tom a bit nervous, but I think if I would have given him a few more cocktails, that nervousness would have faded. It was actually kind of slow to cook the hot dog, and if you had a bunch of starving people it would be kind of a pain to wait for your turn. However, if everyone wasn’t very hungry and it was just something to nibble on with cocktails it would be a fun party novelty. The Cabbage-Mustard sauce is good, although it is sort of a waste on a hot dog. It would taste amazing on a brat. It was a nice, tangy sauce with a good crunch.
Come back on Friday, where we make the Old-Fashioned Cocktail that goes with the Old-Fashioned Indoor Weenie Roast!