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%

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