AuthorRetroRuth
From The 2-in-1 International Recipe Card Collection
Tested Recipe!
[cooked-sharing]
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.
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.
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
Directions
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.
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.
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.
