| 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% | ||