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Title: Stuffed Cabbage Rolls #1
Categories: Military
Yield: 100 Servings

2gaWATER; BOILING
2qtWATER
24lbBEEF GROUND FZ

5 13/16 lb TOMATO PASTE #2 1/2 1 1/2 ts GARLIC DEHY GRA 3 lb LEMON FRESH 24 lb CABBAGE WHITE FRESH 3 1/3 lb ONIONS DRY 4 1/2 lb RICE 10LB 1 1/2 lb SUGAR; GRANULATED 10 LB 2 oz SOUP GRAVY BASE BEEF 3/4 oz PEPPER BLACK 1 LB CN 1 1/8 lb CATSUP TOMATO#10 1 c WORCESTERSHIRE SAUCE 1 ts SALT TABLE 5LB 2 oz SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2" STEAM TABLE PAN TEMPERATURE: 350F. OVEN

1. ADD CABBAGE TO BOILING 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 1/4 CUP (1-NO. 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. SPRED SHREDDED CABBAGE EVENLY OVER ROLLS IN EACH PAN.

7. RECONSTITUTE SOUP AND GRAVY BASE. BLEND IN TOMATO PASTE, SUGAR AND LEMON JUICE. POUR ABOUT 2 1/2 CUPS SAUCE OVER CABBAGE IN EACH PAN.

8. COVER. BAKE 1 1/2 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 YIELD 24 LBS TRIMMED AND CORED CABBAGE.

NOTE: 2. IN STEP 4, 3 LBS 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. A-11.

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 3/4 QT WATER WITH 1 1/2 TSP SALT AND 1 1/2 TSP SALAD OIL OR M,ELTED SHORTENING WILL YIELD 4LB 8 OZ COOKED RICE. COOK RICE ACCORDING TO RECIPES NOS. E-5 OR E-15.

NOTE: 6. IN STEP 7, 3-36 OZ CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 7. IN STEP 7, 3 LB LEMONS A.P. (12 LEMONS) WILL YEIDL 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. A-25.

Recipe Number: L02400

SERVING SIZE: 2 CABBAGE

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