MEASURE (FOR 100 SERVINGS)
Cabbage, Fresh, Whole Head, #4100
Margarine, Bulk, #1319
Pepper, White, Ground, #2720
Base, Chicken, Low Sodium, #2501
Remove wilted outer leaves and wash cabbage. Crisp in cold water if wilted.
To boil cabbage:
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.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
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.
Steamed cabbage combined with margarine, pepper and chicken base.
1 serving of Steamed Cabbage
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.