Instructions: TEPMERATURE: 325 F. GRIDDLE

1. DIVIDE CABBAGE, CARROTS, CELERY RINGS, AND ONIONS INTO 2 BATCHES.

2. FRY EACH BATCH IN BUTTER OR MARGARINE OR SALAD OIL 10 MINUTES OR UNTIL TENDER, STIRRING FREQUENTLY TO AVOID SCORCHING.

3. ADD AN EQUAL QUANTITY OF SALT, PEPPER AND SUGAR TO EACH BATCH.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, USE 18 LB (ABOUT 8 GAL) CABBAGE (22 LB 8 OZ A.P.)

ADD
8 OZ (2 CUPS) FRESH SHREDDED CARROTS (10 OZ A.P.), 8 OZ (2 CUPS) FRESH CELERY
RINGS (11 OZ A.P.), AND 1 LB (3 CUPS) CHOPPED DRY ONIONS (1 LB 2 OZ A.P.)

TO
CABBAGE. FOLLOW STEP

2. IN STEP 3, USE 4 OZ (1/2 CUP) GRANULATED SUGAR, ADD 2 OZ (1/4 CUP) TO EACH BATCH.

SERVING SIZE: 1/2 CUP (2

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