1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ONRECIPE NO. M00001.
2. COMBINE PEPPER, SALT, SUGAR, VINEGAR AND WATER. MIX WELL.
3. POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
5. SPRINKLE WITH PAPRIKA JUST BEFORE SERVING.
NOTE: 1. IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY
SHREDDED CABBAGE.
NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: M00901
SERVING SIZE: 1/2 CUP (2
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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