Recipe Name CALICO CABBAGE Submitted by jgouker Recipe Description Q01201 Quantity 100 Quantity Unit SERVINGS (1/2 CUP) Prep Time (minutes) 20 Cook Time (minutes) 10 Ready In (minutes) 30

Ingredients Amount 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.