Stuffed cabbage rolls (so

100 Servings

Quantity Ingredient
2 gallons WATER; BOILING
24 pounds BEEF GROUND FZ
1½ teaspoon GARLIC DEHY GRA
24 pounds CABBAGE WHITE FRESH
3⅛ pounds ONIONS DRY
4½ pounds RICE 10LB
10½ pounds SOUP TOMATO VEG #2 1/2
¾ ounce PEPPER BLACK 1 LB CN
1⅛ pounds CATSUP TOMATO#10
1 cup WORCESTERSHIRE SAUCE
2 ounces SALT TABLE 5LB
2 ounces SALT TABLE 5LB

PAN: 12 BY 2O BY 2½" STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. ADD CABBAGE TO BOILING TO SALTED WATER IN STEAM JACKETED KETTLE OR STOCK

POT; COVER; COOK 10 MINUTES OR UNTIL LEAVES ARE PLIABLE.

2. DRAIN WELL. SEPARATE 200 LEAVES; REMOVE LARGER RIBS; SET ASIDE FOR USE IN STEP 5.

3. SHRED REMAINING CABBAGE COARSELY. SET ASIDE FOR USE IN STEP 6.

4. COMBINE BEEF, COOKED RICE, ONIONS, KETCHUP, WORCESTERSHIRE SAUCE, SALT, PEPPER AND GARLIC. MIX LIGHTLY BUT THOROUGHLY.

5. PLACE ¼ CUP (1-NO. 16 SCOOP) MEAT MIXTURE ON EACH CABBAGE LEAF. FOLD SIDES OF LEAF OVER MIXTURE, ROLL TIGHTLY.

6. PLACE 25 CABBAGE ROLLS SEAM SIDE DOWN IN EACH PAN. SPREAD SHREDDED CABBAGE EVENLY OVER ROLLS IN EACH PAN.

7. USE 10 LB 7 OZ (3 ⅓-NO. 3 CYLD CAN) CONDENSED TOMATO SOUP. BLEND IN 2

CUPS LEMON JUICE AND 14 OZ (2 CUPS) GRANULATED SUGAR. POUR 2 ¾ CUPS SAUCE

OVER CABBAGE ROLLS IN EACH PAN. 8. COVER. BAKE 1 ½ HOURS OR UNTIL CABBAGE IS TENDER AND BEEF IS DONE.

SKIM OFF EXCESS FAT.

NOTE: 1. IN STEP 1, 30 LBS CABBAGE A.P. WILL YEILD 24 LBS TRIMMED AND CORED

CABBAGE.

NOTE: 2. IN STEP 4, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ CHOPPED

ONIONS.

NOTE: 3. IN STEP 4, 7 OZ (2 ⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 4. IN STEP 4, 2 TBSP (6 CLOVES) DRY GARLIC MAY BE USED. MINCE GARLIC

NOTE: 5. IN STEP 4, 1 LB 8 OZ LONG GRAIN RICE, COOKED IN 1 ¾ QT WATER WITH 1 ½ TSP SALT AND 1 ½ TSP SALAD OIL OR MELTED SHORTENING WILL YIELD 4 LB 8 OZ COOKED RICE. COOK RICE ACCORDING TO RECIPE NOS. E-5 OR E-15.

NOTE: 6. IN STEP 7, 3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 7. IN STEP 7, 3 LB LEMONS A.P. (12 LEMONS) WILL YIELD 2 CUPS JUICE.

NOTE: 8. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F. ONE HOUR OR UNTIL CABBAGE IS TENDER AND BEEF IS DONE ON HIGH FAN, CLOSED VENT.

NOTE: 9. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L02401

SERVING SIZE: 2 CABBAGE

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

Downloaded from Glen's MM Recipe Archive, .

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