| 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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