Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
BUTTERED CABBAGE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Cabbage | 8 lb. | ||||
| Butter substitute | 1 lb. | ||||
| Salt | ¼ c. |
Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute.
Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
CREAMED CABBAGE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Cabbage | 8 lb. | ||||
| White sauce | 3 qt. | ||||
| Salt | ¼ c. |
Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce.
Number of servings 48
Amount of one serving ½ c.
Calories in one serving______
Cost of one serving______