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Name: Chinese Fried Cabbage Deh
Prep time: 30 min
Total time: 30 min
Yield: 100
Cuisine: Chinese
Ingredients: 3 lb BACON;SLICED FZ; 1 15/16 lb CABBAGE WHITE FRESH; 1 tb GARLIC DEHY GRA; 1 qt WATER; WARM; 1 tb PEPPER BLACK 1 LB CN; 3 1/2 oz Salt; 1 1/2 oz Onions; 1 3/8 lb PIMENTOS 7 OZ; 6 3/8 lb BEANS SPROUTS #10; 4 ga WATER; BOILING; 10 EGGS SHELL; 2 oz PEPPER SWT GRN FRESH

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INGREDIENTS

3 lb BACON;SLICED FZ
1 15/16 lb CABBAGE WHITE FRESH
1 tb GARLIC DEHY GRA
1 qt WATER; WARM
1 tb PEPPER BLACK 1 LB CN
3 1/2 oz Salt
1 1/2 oz Onions
1 3/8 lb PIMENTOS 7 OZ
6 3/8 lb BEANS SPROUTS #10
4 ga WATER; BOILING
10 EGGS SHELL
2 oz PEPPER SWT GRN FRESH

Servings

INSTRUCTIONS

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN : 1. ADD SALT AND CABBAGE TO BOILING WATER. BRING BACK TO BOIL; REDUCE HEAT AND SIMMER 5 MINUTES. DRAIN. PLACE CABBAGE IN STEAM TABLE PANS. SET ASIDE FOR USE IN STEP 3. 2. REHYDRATE ONIONS AND PEPPER 20 TO 30 MINUTES; DRAIN WELL. 3. SAUTE ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON STARTS TO BROWN, ABOUT 10 MINUTES. ADD TO CABBAGE; MIX LIGHTLY. 4. DRAIN BEAN SPROUTS AND PIMIENTOS; ADD TO CABBAGE. 5. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO BLEND. 6. HEAT TO STEAMING. PLACE IN OVEN. 7. POUR EGGS ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 MINUTES OR UNTIL FIRM. 8. CUT EGGS INTO THIN STIPS, 3 INCHES LONG; SPREAD OVER CABBAGE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2, 12 OZ (2 1/4 CUPS) CHOPPED DRY ONIONS (13 OZ A.P.) AND 12 OZ (2 1/4 CUPS) CHOPPED, FRESH SWEET PEPPERS (14 OZ A.P.) OR 12 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 2. IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED. NOTE: 3. IN STEP 4, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 4. IN STEP 7, 5 OZ (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 1 1/2 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-08000. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-02500. NOTE: 6. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-04000. Recipe Number: Q01500 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chinese Fried Cabbage Deh

3 lb BACON;SLICED FZ 
1 15/16 lb CABBAGE WHITE FRESH 
1 tb GARLIC DEHY GRA 
1 qt WATER; WARM 
1 tb PEPPER BLACK 1 LB CN 
3 1/2 oz Salt 
1 1/2 oz Onions 
1 3/8 lb PIMENTOS 7 OZ 
6 3/8 lb BEANS SPROUTS #10 
4 ga WATER; BOILING 
10  EGGS SHELL 
2 oz PEPPER SWT GRN FRESH

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  350 F. OVEN  :    1.  ADD SALT AND CABBAGE TO BOILING WATER. BRING BACK TO BOIL; REDUCE HEAT  AND SIMMER 5 MINUTES.  DRAIN.  PLACE CABBAGE IN STEAM TABLE PANS.  SET  ASIDE FOR USE IN STEP 3.    2.  REHYDRATE ONIONS AND PEPPER 20 TO 30 MINUTES; DRAIN WELL.    3.  SAUTE ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON STARTS TO BROWN,  ABOUT 10 MINUTES.  ADD TO CABBAGE; MIX LIGHTLY.    4.  DRAIN BEAN SPROUTS AND PIMIENTOS; ADD TO CABBAGE.    5.  SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO  BLEND.    6.  HEAT TO STEAMING.  PLACE IN OVEN.    7.  POUR EGGS ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 MINUTES  OR UNTIL FIRM.    8.  CUT EGGS INTO THIN STIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.  :  **ALL NOTES ARE PER 100 PORTIONS.    NOTE:  1.  IN STEP 2, 12 OZ (2 1/4 CUPS) CHOPPED DRY ONIONS (13 OZ A.P.)  AND  12 OZ (2 1/4 CUPS) CHOPPED, FRESH SWEET PEPPERS (14 OZ A.P.) OR 12 OZ  FROZEN,  DICED, GREEN PEPPERS MAY BE USED.  THAW PEPPERS.    NOTE:  2.  IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.    NOTE:  3.  IN STEP 4, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED.    NOTE:  4.  IN STEP 7, 5 OZ (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX  COMBINED WITH 1 1/2 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS.  SEE  RECIPE NO. A-08000.    NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO.  A-02500.    NOTE:  6.  ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-04000.    Recipe Number: Q01500    SERVING SIZE: 1/2 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (617g)
Recipe Makes: 100 Servings

Calories: 156
Calories from Fat: 11 (7%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 18.6mg		6 %
Sodium 104.5mg		4 %
Potassium 984.7mg		26 %
Total Carbohydrate 35g		10 %
	Dietary Fiber 14.9g	60 %
	Sugars, other 20.1g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 156

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