Fried cabbage with bacon

Yield: 100 Servings

Measure Ingredient
2 pounds BACON;SLICED FZ
20 pounds CABBAGE WHITE FRESH
1 teaspoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB

TEMPERATURE: 325 F. GRIDDLE

:

1. CHOP RAW BACON UNTIL CRISP. DRAIN; CRUMBLE BACON.

2. DIVIDE CABBAGE INTO 2 BATCHES.

3. FRY EACH BATCH IN BUTTER OR MARGARINE OR SALAD OIL 10 MINUTES OR UNTIL TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING. ADD CRUMBLED BACON TO EACH BATCH.

4. ADD AN EQUAL QUANTITY OF SALT AND PEPPER TO EACH BATCH.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 8 OZ PRECOOKED BACON, CHOOPED, MAY BE USED. HEAT WITH CABBAGE.

Recipe Number: Q01202

SERVING SIZE: ½ CUP (2

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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