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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

1 c WATER
12 lb CABBAGE WHITE FRESH
1 3/4 lb SUGAR; GRANULATED 10 LB
2 ts PEPPER BLACK 1 LB CN
1 qt VINEGAR CIDER
2 tb PAPRIKA GROUND
1 oz SALT TABLE 5LB

INSTRUCTIONS

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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