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! IMG_5453 Old Fashioned Weenie Roast001 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.

Old Fashioned Weenie Roast002

Old-Fashioned Indoor Weenie Roast
Author: The 2-in-1 International Recipe Card Collection
  • 1 large head cabbage
  • Frankfurters
  • Canned liquid Heat
  • 1 cup water
  • 1/2 cup vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup prepared mustard
  1. 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.
  2. 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.
  3. 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? IMG_5430 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. IMG_5438 Ah! 1950’s party perfection. IMG_5451 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. IMG_5457 In the cabbage-mustard sauce! Tom TastesIMG_5468 “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!