RED CABBAGE WITH SWEET AND SOUR SAUCE

Ingredients

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.
6 Simmer 2 to 3 minutes to blend seasonings. Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
81 cal 10 g 1 g 5 g 12 mg 337 mg 48 mg

Portion

1/2 Cup

Yield

100


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