Yield: 100 Servings
Measure | Ingredient |
---|---|
3 gallons | WATER |
3 pounds | ONION GREEN FRESH |
6 tablespoons | GARLIC DEHY GRA |
6 pounds | ONIONS DRY |
6 pounds | CUCUMBERS FRESH |
16 pounds | CABBAGE CHINESE FRESH |
1 cup | SUGAR; GRANULATED 10 LB |
2 cups | SALAD OIL; 1 GAL |
12 tablespoons | PEPPER RED CRUSHED |
4 tablespoons | GINGER GROUND |
8 tablespoons | GINGER GROUND |
3 cups | VINEGAR CIDER |
1 cup | SALT TABLE 5LB |
7 tablespoons | SALT TABLE 5LB |
8 tablespoons | HOT SAUCE |
1. CUT CABBAGE INTO 1" WIDE
SOAK CABBAGE IN SALTED WATER ONE (1) HOUR; DRAIN WELL.
2. SLICE UNPARED CUCUMBERS; SLICE GREEN ONIONS AND SLICE DRY ONIONS.
ADD CUCUMBERS AND ONIONS TO CABBAGE; MIX WELL.
3. MINCE GARLIC; TOAST SESAME SEEDS. COMBINE RED PEPPER SUGAR
ADD COMBINED INGREDIENTS TO CABBAGE MIXTURE AND MIX WELL.
4. MARINATE
Recipe Number: S00063
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .