bavarian cabbage

Categories
Yield
100 Servings
MeasureIngredient
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

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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