Buttered Cabbage (dehydra
| 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)
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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