14 pounds fresh cabbage (AP) (12 lb EP)
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
1. Remove wilted outer leaves and wash cabbage. Crisp in cold water if wilted. Cut into wedges and remove center core; or shred coarsely. Steam or boil. Drain.
2. Pour margarine over cabbage and sprinkle with salt. If boiling cabbage, add salt to the cooking water.
Servings: 50
Notes: Seasonings for cabbage: basil, caraway seed, celery seed, curry powder, dill, nutmeg.
2 qt white sauce, 1 lb cheddar cheese.) Combine 6 oz bread crumbs and 3 oz melted margarine and sprinkle on top. Bake at 350°F for about 25 minutes.
Cabbage Polannaise. Arrange cabbage wedges, partially cooked, in baking pans. Cover with 3 qt medium white sauce. Sprinkle with buttered bread crumbs. Bake at 350°F for about 25 minutes.
Creamed Cabbage. Omit margarine. Pour 2 qt medium white sauce over shredded, cooked, drained cabbage.
Stir-Fried Cabbage. Melt 6 oz margarine in frying pan. Add 6 lb EP (7 lb AP) shredded cabbage, 12 oz sliced onions, 12 oz diagonally sliced celery. Stir gently while cooking 6-10 minutes. Just before serving, add 4 lb fresh tomatoes, diced in 1/2-inch cubes.
Scalloped Cabbage. Omit butter or margarine. Pour 2 qt medium white sauce over chopped, cooked, drained cabbage. Cover with buttered crumbs. Bake at 400°F for 15-20 minutes. Shredded cheese may be added.
4 ounces margarine, melted
1 ounce salt (1 1/2 tbsp)
1. Remove wilted outer leaves and wash cabbage. Crisp in cold water if wilted. Cut into wedges and remove center core; or shred coarsely. Steam or boil. Drain.
2. Pour margarine over cabbage and sprinkle with salt. If boiling cabbage, add salt to the cooking water.
Servings: 50
Notes: Seasonings for cabbage: basil, caraway seed, celery seed, curry powder, dill, nutmeg.
2 qt white sauce, 1 lb cheddar cheese.) Combine 6 oz bread crumbs and 3 oz melted margarine and sprinkle on top. Bake at 350°F for about 25 minutes.
Cabbage Polannaise. Arrange cabbage wedges, partially cooked, in baking pans. Cover with 3 qt medium white sauce. Sprinkle with buttered bread crumbs. Bake at 350°F for about 25 minutes.
Creamed Cabbage. Omit margarine. Pour 2 qt medium white sauce over shredded, cooked, drained cabbage.
Stir-Fried Cabbage. Melt 6 oz margarine in frying pan. Add 6 lb EP (7 lb AP) shredded cabbage, 12 oz sliced onions, 12 oz diagonally sliced celery. Stir gently while cooking 6-10 minutes. Just before serving, add 4 lb fresh tomatoes, diced in 1/2-inch cubes.
Scalloped Cabbage. Omit butter or margarine. Pour 2 qt medium white sauce over chopped, cooked, drained cabbage. Cover with buttered crumbs. Bake at 400°F for 15-20 minutes. Shredded cheese may be added.
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