Yield: 100 Servings
Measure | Ingredient |
---|---|
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, .