1. TRIM, WASH, AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. MG0100.
2. CHILL CABBAGE IN COVERED CONTAINER UNTIL CRISP.
3. COMBINE SALAD DRESSING, SALT, SUGAR, AND VINEGAR.
4. ADD TO CABBAGE; MIX WELL.
5. COVER; REFRIGERATE UNTIL READY TO SERVE. JUST BEFORE SERVING,
SPRINKLE LIGHTLY WITH PAPRIKA TO GARNISH.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY
SHREDDED CABBAGE.
2. IN STEP 1, 1 LB 8 OZ SHREDDED RED CABBBAGE MAY BE USED.
Recipe Number: M00800
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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