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Corned Beef and Cabbage, Precooked Corned Beef
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 825 00
CORNED BEEF AND CABBAGE, PRECOOKED CORNED BEEF
Yield 100
Portion 9 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
153 cal
14 g
21 g
1g
48 mg
1980 mg
88 mg
Ingredient
Weight
Measure
Issue
CORNED BEEF,PRECKD
30 lbs
WATER
41-3/4 lbs
5 gal
VINEGAR,WHITE WINE
1 lbs
2 cup
5-1/8 oz
1/2 cup
SALT
SUGAR,GRANULATED
7 oz
1 cup
30 lbs
12 gal 5/8 qts
37-1/2 lbs
CABBAGE,GREEN,FRESH,HEAD
Method
1 Slice corned beef into 1-1/2 oz slices. Place in steam table pans.
2 In a large sauce pot or steam jacketed kettle, bring five gallons of water to a boil. Add vinegar, salt and sugar.
3 Cut cabbage into wedges about 4 ounces each. Cook cabbage in water with spices for about 15 minutes or until tender. Remove
and place in steam table pans with enough juice to cover. Reserve cabbage juice.
4 Ladle reserved cabbage juice into each pan of sliced corned beef. CCP: Heat corned beef to 140 F. or higher for 15 seconds.
CCP: Hold at 140 F. or higher for service.
5 Serve one cabbage wedge topped with 3 slices of corned beef.



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Corned Beef and Cabbage, Precooked Corned Beef

Yield: 100 Portion: 9 Ounces
Calories: 153 cal
Carbohydrates: 14 g
Protein: 21 g
Fat: 1g
Cholesterol: 48 mg
Sodium: 1980 mg
Calcium: 88 mg

Ingredient Weight Measure Issue
CORNED BEEF,PRECKD 30 lbs
WATER 41-3/4 lbs 5 gal
VINEGAR,WHITE WINE 1 lbs 2 cup
SALT 5-1/8 oz 1/2 cup
SUGAR,GRANULATED 7 oz 1 cup
CABBAGE,GREEN,FRESH,HEAD 30 lbs 12 gal 5/8 qts 37-1/2 lbs

Method:
1 Slice corned beef into 1-1/2 oz slices. Place in steam table pans.
2 In a large sauce pot or steam jacketed kettle, bring five gallons of water to a boil. Add vinegar, salt and sugar.
3 Cut cabbage into wedges about 4 ounces each. Cook cabbage in water with spices for about 15 minutes or until tender. Remove
and place in steam table pans with enough juice to cover. Reserve cabbage juice.
4 Ladle reserved cabbage juice into each pan of sliced corned beef. CCP: Heat corned beef to 140 F. or higher for 15 seconds.
CCP: Hold at 140 F. or higher for service.
5 Serve one cabbage wedge topped with 3 slices of corned beef.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/corned_beef_and_cabbage_precooked_corned_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence