RECIPE FOR SCALLOPED CABBAGE

SCALLOPED CABBAGE
Makes 100 – ¼ cup servings. Bake in 350° oven.
INGREDIENTS WEIGHTS MEASURES
Shredded cabbage 12 ¼ lbs. 2 ¾ gals.
Boiling water 1 ½ gals.& 2 ¼ cups
Butter or maragarine ¼ lb. ½ cup
Sifted flour 4 oz. 1 cup
Hot milk 3 qts. (or 12 cups)
Grated cheese 2 ¼ lbs. 2 ¼ qts. (or 9 cups)
Dry bread crumbs ½ lb. 2 cups
Butter or margarine 1 oz. 2 Tbsp.
Salt 3 Tbsp.
DIRECTIONS:
1.      Remove wilted outside leaves.  Wash, quarter and core.  Crisp in cold water if wilted.  Shred.  Cook cabbage.  Bring water to boil.  Add shredded cabbage and cook 10 to 15 minutes.  Drain.
2.      Prepare white sauce.  (Melt butter or margarine, add flour and salt.  Stir into hot milk.  Cook until thickened, stirring constantly).  Add cheese and mix.
3.      Place cabbage in 2 baking pans about 12” x 20” x 2” and cover with sauce.
4.      Top with buttered bread crumbs and bake at 350° F. for 20 minutes or until crumbs are browned.
Number of Portions 100
Size of Portion ¼ cup
Calories 94 Iron 0.52 Mg Protein 4.50 G 19.23%
Cholesterol    14 Mg Calcium 128.09 Mg Carbohydrates.  7.20 G 30.74%
Sodium  448 Mg Vitamin A   57 RE Total Fat 5.52 G 53.10%
Fiber 1.41 G Vitamin C 18.18 Mg Saturated Fat. 2.87 G 27.57%