| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3/4 | lb | BUTTER PRINT SURE |
| 20 | lb | CABBAGE WHITE FRESH |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE 1. DIVIDE CABBAGE INTO 2 BATCHES. 2. FRY EACH BATCH IN BUTTER OR MARGARINE OR SALAD OIL 10 MINUTES OR UNTIL TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING. 3. ADD AN EQUAL QUANTITY OF SALT AND PEPPER TO EACH BATCH. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 25 LB FRESH CABBAGE A.P. WILL YIELD 20 LB COARSELY SHREDDED CABBAGE. NOTE: 2. RECIPE MAY BE PREPARED IN 350 F. OVEN. IN STEP 2, PLACE CABBAGE IN 1 ROASTING PAN (18X24"), BAKE UNCOVERED 1 HOUR, STIR OCCASIONALLY. NOTE: 3. RECIPE MAY BE PREPARED IN A TILTING FRY PAN. SEE RECIPE NO. A-02400. Recipe Number: Q01200 SERVING SIZE: 1/2 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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