120 ounces fresh cabbage (AP) (6 lb EP)
12 ounces granulated sugar
2 teaspoons salt
3 ounces all-purpose flour
1 teaspoon dry mustard
2 1/2 cups hot milk
3 cups hot water
9 ounces eggs (about 5 total), beaten
1 1/2 cups cider vinegar, hot
2 1/2 teaspoons celery seed
Servings: 50
1. Remove outside leaves and wash cabbage. Shred coarsely.
2. Mix dry ingredients in a sauce pan or kettle.
3. Add milk and water while stirring. Cook until thickened.
4. Add eggs gradually while stirring briskly. Cook for 2-3 minutes.
5. Add vinegar.
6. Pour hot sauce over cabbage just before serving. Add celery seed and mix lightly.
Yield: 1 1/4 gallons
12 ounces granulated sugar
2 teaspoons salt
3 ounces all-purpose flour
1 teaspoon dry mustard
2 1/2 cups hot milk
3 cups hot water
9 ounces eggs (about 5 total), beaten
1 1/2 cups cider vinegar, hot
2 1/2 teaspoons celery seed
Servings: 50
1. Remove outside leaves and wash cabbage. Shred coarsely.
2. Mix dry ingredients in a sauce pan or kettle.
3. Add milk and water while stirring. Cook until thickened.
4. Add eggs gradually while stirring briskly. Cook for 2-3 minutes.
5. Add vinegar.
6. Pour hot sauce over cabbage just before serving. Add celery seed and mix lightly.
Yield: 1 1/4 gallons
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