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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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Red Cabbage with Sweet and Sour Sauce

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.

https://theodora.com/recipies/vegetables/red_cabbage_with_sweet_and_sour_sauce.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence