Buttered cabbage (dehydra

Yield: 100 Servings

Measure 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

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, .

Similar recipes