Source: MRS 2015
MRS: 1016 — Vegetables (1000s)

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
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Cabbage, Fresh, Whole Head, #4100
21  pound(s)
Margarine, Bulk, #1319
8  ounce(s) , melted
Salt, Table, #2219
2  tablespoon(s)
DIRECTIONS

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" x 20" 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.

Production Notes

Use commodity products when available.
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, worcestershire sauce, beef or chicken base.
"Culinary Techniques for Healthy School Meals: Preparing Vegetables" provides excellent seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
40
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