Bavarian cabbage
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | gallons | WATER |
| 2⅝ | pounds | CABBAGE WHITE FRESH |
| 3 | ounces | ONIONS DRY |
| 12 | ounces | SUGAR; GRANULATED 10 LB |
| 3 | tablespoons | SALAD OIL; 1 GAL |
| 3 | cups | VINEGAR CIDER |
| 4 | ounces | SALT TABLE 5LB |
Directions
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: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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