Source: MRS 2015
MRS: 1015 — Vegetables (1000s)

Seasoned Cabbage (Fresh)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Other)
  •  Vegetables (Other)

Cabbage, Fresh, Whole Head, #4100
21  pound(s)
Margarine, Bulk, #1319
8  ounce(s)
Pepper, White, Ground, #2720
3  tablespoon(s)
Base, Chicken, Low Sodium, #2501
4  ounce(s)


Remove wilted outer leaves and wash cabbage. Crisp in cold water if wilted.
Cut cabbage into wedges and remove center core, or shred coarsely.


To steam cabbage:

  • Place cabbage in solid steamtable pans (12" x 20" x 2 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 to 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.


Melt margarine and add pepper and chicken base. Distribute evenly among pans of cooked cabbage.


Serve immediately or cover and place in warmer until ready for service.
Portion ½ cup with a 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ 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.

Production Notes

Batch cook:  Prepare only what can be served in a 30 minute period to maintain maximum quality.

Seasonings for cabbage:  basil, caraway seed, celery seed, curry powder, dill, nutmeg, liquid smoke, beef or bacon base. If liquid smoke, beef or chicken base is used the nutrient analysis will need to be updated for this recipe.

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
5.86 g
Dietary Fiber
2.45 g
1.50 g
56.52 mg
Total Fat
2.05 g
Sat. Fat
0.89 g
Trans Fat
0.00 g

Illustrated Presentation of Seasoned Cabbage (Fresh)

Steamed cabbage combined with margarine, pepper and chicken base.


1 serving of Steamed Cabbage