MEASURE (FOR 100 SERVINGS)
Cabbage, Fresh, Whole Head, #4100
Margarine, Bulk, #1319
8 ounce(s) , melted
Salt, Table, #2219
Remove wilted outer leaves and wash cabbage.
To steam cabbage:
To boil cabbage:
Add melted margarine and salt.
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. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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.
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