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06-25-2008, 06:55 PM
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Certified Master Chef
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Cabbage & Weenies
CABBAGE & WEENIES A dish from my childhood. On Saturdays when things were really busy this was a quick, easy and inexpensive lunch. Not sure of it’s origins in my family. Just something we ate at times. Cabbage Wieners Salt Pepper Steam as much cabbage you want. Toward the end of cooking the cabbage add as many wieners as you like. Salt and pepper to taste. Serve with mustard, (to dip the weenies in) hot corn bread, and iced tea! Note: Dip a piece of weenie in the mustard, followed by a bite of corn bread...close your eyes, and you are at the State Fair eating a Corndog!  
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head. |
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06-25-2008, 08:23 PM
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Sous Chef
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Sounds like a real science you've got it down to.
 I love cabbage and I love weenies.  your dish looks so festive and delish! Thanks for sharing.
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06-25-2008, 10:12 PM
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Certified Master Chef
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Bob, will you please fix that when you come up to see us?
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We get by with a little help from our friends |
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06-25-2008, 10:26 PM
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#4 | |
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Certified Master Chef
Site Moderator
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My mom and dad use to have this often..My dad prefered the hot dog to corned beef...
Thanks for the reminder. kadesma
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HEAVEN is,Cade, Ethan,Carson, and Olivia 
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06-25-2008, 10:40 PM
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Certified Master Chef
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When my kids were little and our finances were stretched, I often made sauerkrat and weiners, but the kids never went for the kraut.
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We get by with a little help from our friends |
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06-25-2008, 10:51 PM
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Certified Executive Chef
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There is a polish dish called Bigos, it is a little bit more involved, but I also make something simular, I add a little bit of either ketchup or tomatao sauce toward the end. Also I like to mix kraut and fresh cabage. Polish sausage goes really well with it.
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You are what you eat. |
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06-25-2008, 10:54 PM
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#7 | |
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Executive Chef
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Oh I love cabbage and weinies! I'd forgotten all about it. I'm gettin' some next time I go to the store.
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Saludos, Karen |
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06-26-2008, 12:16 AM
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Executive Chef
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Sounds good to me UB will try it soon with a bit of caraway seed and bacon drippins
and a touch of my creole mustard.
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Cook with passion or don't cook at all |
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06-26-2008, 12:20 AM
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Certified Master Chef
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I remember wieners and kraut night! Luckily that was limited to only about once every two weeks - usually during the fall/winter months. Unfortunately, we were not so lucky at school!
 But - it is one of those "foods from my childhood" that I make once or twice a year ... although I tend to use kielbasa instead of wieners these days.
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"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain Last edited by Michael in FtW; 06-26-2008 at 12:22 AM. |
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06-26-2008, 12:34 AM
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Executive Chef
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Memo: Wieners and kraut IS NOT a meal to make in your dorm room at college.
It turns out that most people think it is stinky. I rather like the aroma. But ribs and kraut, with potatoes and insta-dumplings, is much better! |
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