Red cabage with sweet and

100 Servings

Ingredients

Quantity Ingredient
2½ cup BUTTER PRINT SURE
2 pounds APPLE FRESH
18 pounds GREEN TURNIPS FZ
1 pounds SUGAR; BROWN, 2 LB
7 BAY LEAVES
¼ cup CLOVES GROUND
3 cups VINEGAR CIDER
¼ cup SALT TABLE 5LB

Directions

PAN: 18 BY 24-INCH ROASTING PAN :

1. PLACE 1¼ CUPS BUTTER, MARGARINE OR BACON DRIPPINGS IN EACH PAN.

2. ADD 9 LB (11 ¼ QT) CABBAGE AND 1 LB(5 ½ CUPS) APPLES TO EACH PAN. MIX THOROUGHLY.

3. COOK OVER LOW HEAT 30 MINUTES, STIRRING FREQUENTLY TO AVOID SCORCHING.

4. COMBINE VINEGAR, BROWN SUGAR, SALT, CLOVES, AND BAY LEAVES.

5. POUR HALF OF VINEGAR MIXTURE OVER HOT CABBAGE AND APPLES IN EACH PAN.

6. SIMMER 2 TO 3 MINUTES TO BLEND SEASONINGS. REMOVE BAY LEAVES.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 22 LB 8 OZ FRESH RED CABBAGE A.P. WILL YIELD 18 LB FINELY CHOPPED RED CABBAGE, AND 2 LB 6 OZ FRESH APPLES A.P. WILL YIELD 2 LB DICED UNPARED APPLES.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: Q04300

SERVING SIZE: ½ CUP (3

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

Downloaded from Glen's MM Recipe Archive, .

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