Source: U.S. Department of Defence
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Fried Cabbage
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 VEGETABLES No.Q 012 00
FRIED CABBAGE
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
47 cal
5g
1g
3g
7 mg
184 mg
44 mg
Ingredient
Weight
Measure
Issue
CABBAGE,GREEN,FRESH,SHREDDED
20 lbs
8 gal 3/8 qts
25 lbs
BUTTER
12 oz
1-1/2 cup
SALT
1-1/4 oz
2 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
Method
1 Divide cabbage into equal batches weighing 10 pounds.
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. CCP: Heat to 145 F. or higher for 15 seconds.
3 Add salt and pepper to each batch. CCP: Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 47 cal |
| Carbohydrates: | 5g |
| Protein: | 1g |
| Fat: | 3g |
| Cholesterol: | 7 mg |
| Sodium: | 184 mg |
| Calcium: | 44 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CABBAGE,GREEN,FRESH,SHREDDED | 20 lbs | 8 gal 3/8 qts | 25 lbs |
| BUTTER | 12 oz | 1-1/2 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp |
| Method: | |
|
1 Divide cabbage into equal batches weighing 10 pounds. 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. CCP: Heat to 145 F. or higher for 15 seconds. 3 Add salt and pepper to each batch. CCP: 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