Buttered cabbage (dehydra
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | gallons | WATER |
| 1 | quart | RESERVED LIQUID |
| 1 | pounds | BUTTER PRINT SURE |
| 2⅝ | pounds | CABBAGE WHITE FRESH |
| 1 | teaspoon | PEPPER BLACK 1 LB CN |
| 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. POUR RESERVED LIQUID AND BUTTER OR MARGARINE OVER CABBAGE. ADD PEPPER; STIR.
Recipe Number: Q01300
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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