AuthorRetroRuth
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From The 2-in-1 International Recipe Card Collection

Tested Recipe!

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 1 large head cabbage
 Frankfurters
 Canned liquid heat
 1 cup water
 ½ cup vinegar
 ½ cup mayonnaise
 ½ cup prepared mustard

1

Trim soiled outer leaves from cabbage head; slice off the bottom of cabbage so cabbage sits upright steadily; hollow out top of the cabbage to make well for canned liquid heat; the place can in well.

2

Finely grate cabbage pieces leftover from making well in cabbage head; place in a saucepan; add water and vinegar; bring to a 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 the flame. Serve with Cabbage-Mustard Sauce as a dip.

Ingredients

 1 large head cabbage
 Frankfurters
 Canned liquid heat
 1 cup water
 ½ cup vinegar
 ½ cup mayonnaise
 ½ cup prepared mustard

Directions

1

Trim soiled outer leaves from cabbage head; slice off the bottom of cabbage so cabbage sits upright steadily; hollow out top of the cabbage to make well for canned liquid heat; the place can in well.

2

Finely grate cabbage pieces leftover from making well in cabbage head; place in a saucepan; add water and vinegar; bring to a 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 the flame. Serve with Cabbage-Mustard Sauce as a dip.

Old-Fashioned Indoor Weenie Roast

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