Recipe Name FRIED CABBAGE Submitted by jgouker Recipe Description Q01200 Quantity 100 Quantity Unit SERVINGS (1\2 CUP) Prep Time (minutes) 15 Cook Time (minutes) 10 Ready In (minutes) 25

Ingredients Amount 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