| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 4 | ga | WATER |
| 1 | qt | RESERVED LIQUID |
| 1 | lb | BUTTER PRINT SURE |
| 2 5/8 | lb | CABBAGE WHITE FRESH |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 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. POUR RESERVED LIQUID AND BUTTER OR MARGARINE OVER CABBAGE. ADD PEPPER; STIR. Recipe Number: Q01300 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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