Recipe - Buttered Cabbage (Dehydra

4 ga WATER
1 qt RESERVED LIQUID
1 pound BUTTER PRINT SURE
2 5/8 pound CABBAGE WHITE FRESH
1 teaspoon PEPPER BLACK 1 LB CN
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. POUR RESERVED LIQUID AND BUTTER OR MARGARINE OVER CABBAGE. ADD PEPPER;
STIR.

Recipe Number: Q01300

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.