Cole slaw with vinegar dr

100 Servings

Ingredients

Quantity Ingredient
1 cup WATER
12 pounds CABBAGE WHITE FRESH
1¾ pounds SUGAR; GRANULATED 10 LB
2 teaspoons PEPPER BLACK 1 LB CN
1 quart VINEGAR CIDER
2 tablespoons PAPRIKA GROUND
1 ounce SALT TABLE 5LB

Directions

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: ½ CUP (2

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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