Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - CALICO CABBAGE

Recipe Name

CALICO CABBAGE

Submitted by

jgouker

Recipe Description

Q01201

Quantity	100	Quantity Unit	SERVINGS (1/2 CUP)	Servings
Prep Time (minutes)	20	Cook Time (minutes)	10	Ready In (minutes)	30

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



26	cups, shredded	Cabbage
2	cups, chopped	carrot,chopped
2	cups, diced	celery, diced
3	cups, chopped	Large Yellow Onions, Chopped
1 1/2	cups	Oil, canola and soybean
1/2	cup	granulated sugar
2	tablespoons	salt, table
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, SHRED CARROTS, CUT CELERY INTO RINGS, AND CHOP ONIONS. WEIGHT/MEASURE REFERS TO TRIMMED VEGETABLES. 1. THOROUGHLY MIX PREPARED VEGETABLES. DIVIDE MIXTURE INTO 2 BATCHES, APPROXIMATELY 10 LBS. 2. FRY EACH BATCH IN SALAD OIL FOR 10 MINUTES OR UNTIL TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING. 3. ADD EQUAL AMOUNTS OF SALT, PEPPER, AND SUGAR BLEND TO EACH BATCH. CCP: HEAT TO 145 F OR HIGHER FOR 15 SECONDS. HOLD AT 140 F OR HIGHER FOR SERVICE.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact