| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Bavarian |
|
100 |
Servings |
INGREDIENTS
| 4 |
ga |
WATER |
| 2 5/8 |
lb |
CABBAGE WHITE FRESH |
| 3 |
oz |
ONIONS DRY |
| 12 |
oz |
SUGAR; GRANULATED 10 LB |
| 3 |
tb |
SALAD OIL; 1 GAL |
| 3 |
c |
VINEGAR CIDER |
| 4 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. BRING WATER, SALT, AND CABBAGE TO A BOIL; COVER; SIMMER 10 MINUTES OR
UNTIL TENDER. DO NOT OVERCOOK.
2. DRAIN; RESERVE 1 QT OF LIQUID.
3. RECONSTITUTE ONIONS (SEE RECIPE NO. A01100); DRAIN; SAUTE' IN SALAD
OIL. COMBINE ONIONS AND CABBAGE WITH SUGAR, AND VINEGAR.
4. COOK 5 TO 10 MINUTES OR UNTIL BLENDED.
Recipe Number: Q01301
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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