Steamed 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"X 2 1/2"). Steam for 4 minutes. Drain off liquid. 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 off liquid. Pour in serving pans.
3.	Add melted margarine and salt. Distribute evenly over cooked cabbage in pans.
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 vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Use commodity products when available.

Calories

Carbohydrates

5.52 g

Dietary Fiber

2.38 g

Protein

1.22 g

Sodium

176.34 mg

Total Fat

1.87 g

Sat. Fat

0.84 g

Trans Fat

0.00 g