Recipe#1208

Servings: YIELD: 100 Portions
Portions: 3 oz Wedge Each
Pan Size:
Temperature:

INGREDIENTS

25 lb Cabbage, fresh
3 gal. water
2 cups (1 lb) butter or margarine
2 cups reserved cooking liquid

INSTRUCTIONS

General Directions For Cooking Fresh Vegetables:
1. Bring water to a boil in steam-jacketed kettle or stock pot.
2. Add 1 tsp salt for each quart of water.
3. Add vegetables (E.P.); bring water back to a boil. Cover; cook for 10 mintues or until vegetable is just tender.
4. Drain; reserving 2 cups of cooking liquid for use in Step 5; place vegetables in serving pans.
5. Garnish as desired. OPTIONAL: (Melt 1 lb (2 cups) butter or margarine, combine with reserved cooking liquid; pour an equal amount over vegetables in each pan.)

NOTE: 1. Cut vegetables into bite size pieces. Cooking time will vary according to the thickness (size) of pieces.
2. Schedule completion of cooking of fresh vegetables as near serving time as possible, never more than 20 minutes before serving.
3. Cook asparagus, broccoli, cauliflower, collards, kale, spinach, and squash in quantities no larger than 50 portion batches.
4. To cook in steamer, place vegetables in pans. Proceed with Step 5.
5. Leftover liquid may be used in making soups, sauces, and gravies.