Seasoned Cabbage (Fresh)

Meal Component Contribution:
1/2 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

1.	Remove wilted outer leaves and wash cabbage. Crisp in cold water if wilted. Cut cabbage into wedges and remove center core, or shred coarsely.
2.	COOKING METHODS To steam cabbage: Place cabbage in solid steamtable pans (12"X20"X2 1/2"). Steam for 4 minutes. Drain liquid from pans. Transfer into serving pans. To boil cabbage: Bring water to a boil. (For 100 servings, use 1 - 3 quarts of water.) Add cabbage and cook for 10-12 minutes. Drain liquid from pans. Transfer into serving pans. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
3.	Melt margarine and add pepper and chicken base. Distribute evenly among pans of cooked cabbage.
4.	Serve immediately or cover and place in warmer until ready for service. Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of other vegetables. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Use commodity products when available.

Calories

Carbohydrates

5.86 g

Dietary Fiber

2.45 g

Protein

1.50 g

Sodium

56.52 mg

Total Fat

2.05 g

Sat. Fat

0.89 g

Trans Fat

0.00 g