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Red Cabbage with Sweet and Sour Sauce
Source: U.S. Department of Defence | |
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![]() VEGETABLES No.Q 043 00
RED CABBAGE WITH SWEET AND SOUR SAUCE
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
81 cal
10 g
1g
5g
12 mg
337 mg
48 mg
Ingredient
Weight
Measure
Issue
BUTTER,MELTED
1-1/4 lbs
2-1/2 cup
CABBAGE,RED,FRESH,CHOPPED
18 lbs
5 gal 2-1/2 qts
22-1/2 lbs
APPLES,FRESH,MEDIUM,UNPEELED,DICED
2 lbs
1 qts 3-1/4 cup
2-1/3 lbs
1-5/8 lbs
3 cup
VINEGAR,DISTILLED
SUGAR,BROWN,PACKED
10-7/8 oz
2-1/8 cup
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
CLOVES,GROUND
7/8 oz
1/4 cup 1/3 tbsp
BAY LEAF,WHOLE,DRIED
1/4 oz
7 each
Method
1
Place 1-1/4 cups butter or margarine in each roasting pan.
2
Add 9 pounds or 11-1/4 quarts cabbage and 5-1/2 cups apples to each pan. Mix thoroughly.
3
Cook at low heat 30 minutes, stirring frequently to avoid scorching.
4
Combine vinegar, brown sugar, salt, cloves and bay leaves.
5
Pour vinegar mixture evenly over hot cabbage and apples in each pan.
Simmer 2 to 3 minutes to blend seasonings. Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15
6
seconds. Hold at 140 F. or higher for service.
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|
Yield: 100 | Portion: 1/2 Cup |
Calories: | 81 cal |
Carbohydrates: | 10 g |
Protein: | 1g |
Fat: | 5g |
Cholesterol: | 12 mg |
Sodium: | 337 mg |
Calcium: | 48 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
BUTTER,MELTED | 1-1/4 lbs | 2-1/2 cup | |
CABBAGE,RED,FRESH,CHOPPED | 18 lbs | 5 gal 2-1/2 qts | 22-1/2 lbs |
APPLES,FRESH,MEDIUM,UNPEELED,DICED | 2 lbs | 1 qts 3-1/4 cup | 2-1/3 lbs |
VINEGAR,DISTILLED | 1-5/8 lbs | 3 cup | |
SUGAR,BROWN,PACKED | 10-7/8 oz | 2-1/8 cup | |
SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
CLOVES,GROUND | 7/8 oz | 1/4 cup 1/3 tbsp | |
BAY LEAF,WHOLE,DRIED | 1/4 oz | 7 each |
Method: | |
1 Place 1-1/4 cups butter or margarine in each roasting pan. 2 Add 9 pounds or 11-1/4 quarts cabbage and 5-1/2 cups apples to each pan. Mix thoroughly. 3 Cook at low heat 30 minutes, stirring frequently to avoid scorching. 4 Combine vinegar, brown sugar, salt, cloves and bay leaves. 5 Pour vinegar mixture evenly over hot cabbage and apples in each pan. Simmer 2 to 3 minutes to blend seasonings. Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15 6 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