Recipe - Bavarian Cabbage

4 ga WATER
2 5/8 pound CABBAGE WHITE FRESH
3 ounce ONIONS DRY
12 ounce SUGAR; GRANULATED 10 LB
3 tablespoon SALAD OIL; 1 GAL
3 cup VINEGAR CIDER
4 ounce SALT TABLE 5LB

1. BRING WATER, SALT, AND CABBAGE TO A BOIL; COVER; SIMMER 10 MINUTES OR
UNTIL TENDER. DO NOT OVERCOOK.

2. DRAIN; RESERVE 1 QT OF LIQUID.

3. RECONSTITUTE ONIONS (SEE RECIPE NO. A01100); DRAIN; SAUTE' IN SALAD
OIL. COMBINE ONIONS AND CABBAGE WITH SUGAR, AND VINEGAR.

4. COOK 5 TO 10 MINUTES OR UNTIL BLENDED.

Recipe Number: Q01301

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.