Source: U.S. Department of Defence
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Calico Cabbage
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 012 01
CALICO CABBAGE
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
53 cal
7g
1g
3g
7 mg
187 mg
46 mg
Ingredient
Weight
Measure
Issue
CABBAGE,GREEN,FRESH,SHREDDED
20 lbs
8 gal 3/8 qts
25 lbs
CARROTS,FROZEN,SLICED
8 oz
1-3/4 cup
CELERY,FRESH,SLICED
8 oz
1-7/8 cup
11 oz
1 lbs
2-7/8 cup
1-1/8 lbs
ONIONS,FRESH,CHOPPED
BUTTER
12 oz
1-1/2 cup
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
SALT
1-1/4 oz
2 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
Method
1 Add carrots, fresh celery rings and chopped dry onions to cabbage. Divide cabbage into 2 batches.
2 Fry each batch in butter, margarine or salad oil on 325 F. griddle for 10 minutes or until tender, stirring frequently to avoid
scorching.
3 Add salt, pepper and sugar to each batch. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
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https://theodora.com/recipies/vegetables/calico_cabbage.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 53 cal |
| Carbohydrates: | 7g |
| Protein: | 1g |
| Fat: | 3g |
| Cholesterol: | 7 mg |
| Sodium: | 187 mg |
| Calcium: | 46 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CABBAGE,GREEN,FRESH,SHREDDED | 20 lbs | 8 gal 3/8 qts | 25 lbs |
| CARROTS,FROZEN,SLICED | 8 oz | 1-3/4 cup | |
| CELERY,FRESH,SLICED | 8 oz | 1-7/8 cup | 11 oz |
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-7/8 cup | 1-1/8 lbs |
| BUTTER | 12 oz | 1-1/2 cup | |
| SUGAR,GRANULATED | 3-1/2 oz | 1/2 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp |
| Method: | |
|
1 Add carrots, fresh celery rings and chopped dry onions to cabbage. Divide cabbage into 2 batches. 2 Fry each batch in butter, margarine or salad oil on 325 F. griddle for 10 minutes or until tender, stirring frequently to avoid scorching. 3 Add salt, pepper and sugar to each batch. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence