VEGETABLES No. Q 107 02
CABBAGE (FRESH)
| Yield: 100 | Portion: 4-1/2 Ounces |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 33 cal | 7 g | 2 g | 0 g | 0 mg | 99 mg | 67 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 37-5/8 lbs | 4 gal 2 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| CABBAGE,GREEN,FRESH,CHOPPED | 30 lbs | 12 gal 5/8 qts | 37-1/2 lbs |
Method
- Bring water to a boil in steam-jacketed kettle or stock pot.
- Add salt.
- Add cabbage; bring water back to a boil. Cover; cook cabbage for 10 minutes.
- Place cabbage in serving pans. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
