Recipe#811

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

5 1/2 gal. (12 lb) cabbage, fresh, finely shredded
to cover (variable) water, boiling
2 1/4 cups (12 oz) onions, dry, chopped
2 1/4 cups (12 oz) peppers, fresh, sweet, chopped
2 1/4 cups vinegar
2 cups salad oil
1/2 cup (4 oz) sugar, granulated
2 tbsp. salt
1/2 tsp. pepper, black
1/2 cup (4 oz or 2/3-7 oz cn) pimientos, canned, chopped

INSTRUCTIONS

Trim, wash, and prepare salad vegetables. Blanch cabbage in boiling water for 1 to 2 minutes. Drain well. Cool. Add onions and peppers to cooled cabbage; toss lightly. Combine vinegar, salad oil, sugar, salt, and pepper; pour over cabbage; mix well. Garnish with pimientos. Cover; refrigerate until ready to serve.

NOTE: 1. 15 lb fresh cabbage A.P. will yield 12 lb finely shredded cabbage.
2. 14 oz dry onions A.P. will yield 12 oz chopped onions.
3. 15 oz sweet peppers A.P. will yield 12 oz chopped peppers.