| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bavarian | 100 | Servings | ||
INGREDIENTS
| 4 | ga | WATER |
| 2 5/8 | lb | CABBAGE WHITE FRESH |
| 3 | oz | ONIONS DRY |
| 12 | oz | SUGAR; GRANULATED 10 LB |
| 3 | tb | SALAD OIL; 1 GAL |
| 3 | c | VINEGAR CIDER |
| 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. RECONSTITUTE ONIONS (SEE RECIPE NO. A01100); DRAIN; SAUTE' IN SALAD OIL. COMBINE ONIONS AND CABBAGE WITH SUGAR, AND VINEGAR. 4. COOK 5 TO 10 MINUTES OR UNTIL BLENDED. Recipe Number: Q01301 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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