Recipe - Stuffed Cabbage Rolls (So

2 ga WATER; BOILING
24 pound BEEF GROUND FZ
1 One half teaspoon GARLIC DEHY GRA
24 pound CABBAGE WHITE FRESH
3 1/8 pound ONIONS DRY
4 One half pound RICE 10LB
10 One half pound SOUP TOMATO VEG #2 1/2
Three fourths ounce PEPPER BLACK 1 LB CN
1 1/8 pound CATSUP TOMATO#10
1 cup WORCESTERSHIRE SAUCE
2 ounce SALT TABLE 5LB
2 ounce SALT TABLE 5LB

PAN: 12 BY 2O BY 2 1/2" STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. ADD CABBAGE TO BOILING TO SALTED WATER IN STEAM JACKETED KETTLE OR
STOCK
POT; COVER; COOK 10 MINUTES OR UNTIL LEAVES ARE PLIABLE.

2. DRAIN WELL. SEPARATE 200 LEAVES; REMOVE LARGER RIBS; SET ASIDE FOR USE
IN STEP 5.

3. SHRED REMAINING CABBAGE COARSELY. SET ASIDE FOR USE IN STEP 6.

4. COMBINE BEEF, COOKED RICE, ONIONS, KETCHUP, WORCESTERSHIRE SAUCE, SALT,
PEPPER AND GARLIC. MIX LIGHTLY BUT THOROUGHLY.

5. PLACE One fourth CUP (1NO. 16 SCOOP) MEAT MIXTURE ON EACH CABBAGE LEAF. FOLD
SIDES OF LEAF OVER MIXTURE, ROLL TIGHTLY.

6. PLACE 25 CABBAGE ROLLS SEAM SIDE DOWN IN EACH PAN. SPREAD SHREDDED
CABBAGE EVENLY OVER ROLLS IN EACH PAN.

7. USE 10 LB 7 OZ (3 1/3NO. 3 CYLD CAN) CONDENSED TOMATO SOUP. BLEND IN
2
CUPS LEMON JUICE AND 14 OZ (2 CUPS) GRANULATED SUGAR. POUR 2 Three fourths CUPS
SAUCE
OVER CABBAGE ROLLS IN EACH PAN.

8. COVER. BAKE 1 One half HOURS OR UNTIL CABBAGE IS TENDER AND BEEF IS DONE.
SKIM OFF EXCESS FAT.

NOTE: 1. IN STEP 1, 30 LBS CABBAGE A.P. WILL YEILD 24 LBS TRIMMED AND
CORED
CABBAGE.

NOTE: 2. IN STEP 4, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3 LB 5 OZ
CHOPPED
ONIONS.

NOTE: 3. IN STEP 4, 7 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

NOTE: 4. IN STEP 4, 2 TBSP (6 CLOVES) DRY GARLIC MAY BE USED. MINCE
GARLIC

NOTE: 5. IN STEP 4, 1 LB 8 OZ LONG GRAIN RICE, COOKED IN 1 Three fourths QT WATER
WITH 1 One half TSP SALT AND 1 One half TSP SALAD OIL OR MELTED SHORTENING WILL YIELD
4 LB 8 OZ COOKED RICE. COOK RICE ACCORDING TO RECIPE NOS. E5 OR E15.

NOTE: 6. IN STEP 7, 336 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.

NOTE: 7. IN STEP 7, 3 LB LEMONS A.P. (12 LEMONS) WILL YIELD 2 CUPS JUICE.

NOTE: 8. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325F. ONE HOUR OR
UNTIL CABBAGE IS TENDER AND BEEF IS DONE ON HIGH FAN, CLOSED VENT.

NOTE: 9. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

Recipe Number: L02401

SERVING SIZE: 2 CABBAGE

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