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Recipes - FRIED CABBAGE

Recipe Name

FRIED CABBAGE

Submitted by

jgouker

Recipe Description

Q01200

Quantity	100	Quantity Unit	SERVINGS (1\2 CUP)	Servings
Prep Time (minutes)	15	Cook Time (minutes)	10	Ready In (minutes)	25

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Ingredients
Amt.	Measure	Ingredient



40	cups, shredded	Cabbage
1 1/2	cups	margarine
2	tablespoons	salt
1	tablespoon	black pepper

Steps

Sequence	Step

1	TEMPERATURE: 325 F. GRIDDLE PREPARATION INSTRUCTIONS: TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED IN RECIPE A03100. COARSELY SHRED THE CABBAGE, IF USING WHOLE CABBAGE HEADS. WEIGHT/MEASURE REFERS TO TRIMMED VEGETABLES. 1. DIVIDE SHREDDED CABBAGE INTO 50 PORTION BATCHES, APPROXIMZTELY 10 LBS EA. 2. FRY EACH BATCH IN MELTED BUTTER 10 MINUTES OR UNTIL TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING. (3/4 CUP BUTTER OR OIL/BATCH) OIL MAY BE USED IN LIEU OF BUTTER CCP: Heat to 145 F. or higher for 15 seconds. 3. ADD EQUAL AMOUNTS OF SALT AND PEPPER TO EACH BATCH. 1 TB SALT

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