Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | WATER |
| 12 pounds | CABBAGE WHITE FRESH |
| 1¾ pounds | SUGAR; GRANULATED 10 LB |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
| 1 quart | VINEGAR CIDER |
| 2 tablespoons | PAPRIKA GROUND |
| 1 ounce | SALT TABLE 5LB |
1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ONRECIPE NO. M00001.
2. COMBINE PEPPER, SALT, SUGAR, VINEGAR AND WATER. MIX WELL.
3. POUR DRESSING OVER CABBAGE; TOSS LIGHTLY UNTIL WELL MIXED.
4. COVER; REFRIGERATE UNTIL READY TO SERVE.
5. SPRINKLE WITH PAPRIKA JUST BEFORE SERVING.
NOTE: 1. IN STEP 1, 15 LB FRESH CABBAGE A.P. WILL YIELD 12 LB FINELY SHREDDED CABBAGE.
NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: M00901
SERVING SIZE: ½ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .