Source: U.S. Department of Defence
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Fried Cabbage with Bacon
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 012 02
FRIED CABBAGE WITH BACON
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
61 cal
5g
2g
4g
10 mg
155 mg
44 mg
Ingredient
Weight
Measure
Issue
BACON,RAW
2 lbs
CABBAGE,GREEN,FRESH,SHREDDED
20 lbs
8 gal 3/8 qts
25 lbs
BUTTER
12 oz
1-1/2 cup
SALT
5/8 oz
1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
Method
1 Cook bacon until crisp; drain; crumble bacon.
2 Divide cabbage into two batches. Fry each batch in butter, margarine or salad oil on 325 F. griddle for 10 minutes or until tender,
stirring frequently to avoid scorching; add bacon.
3 Add salt and pepper 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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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 61 cal |
| Carbohydrates: | 5g |
| Protein: | 2g |
| Fat: | 4g |
| Cholesterol: | 10 mg |
| Sodium: | 155 mg |
| Calcium: | 44 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BACON,RAW | 2 lbs | ||
| CABBAGE,GREEN,FRESH,SHREDDED | 20 lbs | 8 gal 3/8 qts | 25 lbs |
| BUTTER | 12 oz | 1-1/2 cup | |
| SALT | 5/8 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp |
| Method: | |
|
1 Cook bacon until crisp; drain; crumble bacon. 2 Divide cabbage into two batches. Fry each batch in butter, margarine or salad oil on 325 F. griddle for 10 minutes or until tender, stirring frequently to avoid scorching; add bacon. 3 Add salt and pepper 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