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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

4 gl WATER
1 qt RESERVED LIQUID
1 lb BUTTER PRINT SURE
2 5/8 lb CABBAGE WHITE FRESH
1 t PEPPER BLACK 1 LB CN
4 oz SALT TABLE 5LB

INSTRUCTIONS

BRING WATER, SALT, AND CABBAGE TO A BOIL; COVER; SIMMER 10 MINUTES OR
UNTIL TENDER.  DO NOT OVERCOOK. DRAIN; RESERVE 1 QT OF LIQUID. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 444.1mg
Potassium: 1.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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