Cabbage Relish M.Salads, Salad Dressings, and Relishes No.073
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|Yield: 1 Portions Each Portion: Gallon|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | vegetables as directed on |
| | | | recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Cabbage | 4LB | 1.25 Gal | 2. Combine cabbage, onions, |
|Dehydrated Onions | 3OZ| 9.00 Tbsp| and peppers. |
|Peppers, Sweet | 1LB | 3.00 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Vinegar, White | | 2.00 Cup | 3. Combine vinegar, salad oil, |
|Salad Oil | | 1.50 Cup | salt, pepper, sugar, and |
|Salt | 1OZ| 1.67 Tbsp| mustard flour. Pour over |
|Pepper, Black, Groun| | 2.00 Tspn| cabbage mixture; mix well. |
|d | | | 4. Cover; refrigerate until |
|Sugar, Extra Fine Gr| 8OZ| 1.00 Cup | ready to serve. |
|anulated | | | |
|Mustard, Dry, Ground| | 1.00 Tbsp| |
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NOTE: 1. In Step 1: 5 lb fresh cabbage A.P. will yield 4 lb finely
chopped cabbage. 3 1/2 oz dry onions A.P. will yield 3 oz
finely chopped onions.
2. In Step 1: 1 lb 4 oz fresh sweet peppers A.P. will yield
1 lb finely chopped peppers.
3. In Step 2, 1/2 oz (3 tbsp) dehydrated onions and 2 1/2 oz
(2 cups) frozen diced green peppers may be used.
4. In Step 2, 1 lb 10 oz dehydrated raw cabbage may be used
for fresh cabbage.
5. To serve as a salad, double recipe. EACH PORTION: 1/3 Cup.