Recipe#1091

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature: 325 degrees F. Griddle

INGREDIENTS

40 slices (2 lb) bacon, raw
8 3/4 gal. (20 lb) cabbage, fresh, coarsely shredded
2 cups (1 lb) bacon fat and margarine or shortening, melted
3 tbsp. (2 oz) salt
1 tbsp. pepper, black

INSTRUCTIONS

Cook bacon until crisp. Drain bacon and substitute drained bacon fat for margarine or shortening. Chop bacon; set aside. Divide cabbage into two batches. Fry each batch in bacon fat 10 minutes or until tender, stirring frequently to avoid scorch. Add crisp drained bacon pieces and seasonings.

NOTE: 25 lb fresh cabbage A.P. will yield 20 lb coarsely shredded fresh cabbage.