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Cabbage (Fresh)
Source: U.S. Department of Defence

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VEGETABLES No.Q 107 02
CABBAGE (FRESH)
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
33 cal
7g
2g
0g
0 mg
99 mg
67 mg
Ingredient
Weight
Measure
Issue
WATER
37-5/8 lbs
4 gal 2 qts
SALT
5/8 oz
1 tbsp
CABBAGE,GREEN,FRESH,CHOPPED
30 lbs
12 gal 5/8 qts
37-1/2 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add cabbage; bring water back to a boil. Cover; cook cabbage for 10 minutes.
4
Place cabbage in serving pans. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Cabbage (Fresh)

Yield: 100 Portion: 4-1/2 Ounces
Calories: 33 cal
Carbohydrates: 7g
Protein: 2g
Fat: 0g
Cholesterol: 0 mg
Sodium: 99 mg
Calcium: 67 mg

Ingredient Weight Measure Issue
WATER 37-5/8 lbs 4 gal 2 qts
SALT 5/8 oz 1 tbsp
CABBAGE,GREEN,FRESH,CHOPPED 30 lbs 12 gal 5/8 qts 37-1/2 lbs

Method:
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add cabbage; bring water back to a boil. Cover; cook cabbage for 10 minutes.
4
Place cabbage in serving pans. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

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/vegetables/cabbage_fresh.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence