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
Frankfurters (or Vienna sausages or smoked frankfurters)
Canned liquid heat
Cabbage-Mustard Sauce (see below)
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.
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.
Finely grate cabbage pieces left over from making well in cabbage head; place in saucepan; add 1 cup water and 1/2 cup vinegar; bring to low boil and cook over medium heat 15 minutes. Remove from saucepan and drain; blend in 1/2 cup mayonnaise and 1/2 cup prepared mustard. Serve at room temperature.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.