Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. ADD SALT AND CABBAGE TO BOILING WATER. BRING BACK TO BOIL; REDUCE HEAT AND SIMMER 5 MINUTES. DRAIN. PLACE CABBAGE IN STEAM TABLE PANS. SET ASIDE FOR USE IN STEP 3.

2. REHYDRATE ONIONS AND PEPPER 20 TO 30 MINUTES; DRAIN WELL.

3. SAUTE ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON STARTS TO BROWN, ABOUT 10 MINUTES. ADD TO CABBAGE; MIX LIGHTLY.

4. DRAIN BEAN SPROUTS AND PIMIENTOS; ADD TO CABBAGE.

5. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO BLEND.

6. HEAT TO STEAMING. PLACE IN OVEN.

7. POUR EGGS ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 MINUTES OR UNTIL FIRM.

8. CUT EGGS INTO THIN STIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 2, 12 OZ (2 1/4 CUPS) CHOPPED DRY ONIONS (13 OZ A.P.)

AND
12 OZ (2 1/4 CUPS) CHOPPED, FRESH SWEET PEPPERS (14 OZ A.P.) OR 12 OZ FROZEN,
DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE:

2. IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.

NOTE:

3. IN STEP 4, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE:

4. IN STEP 7, 5 OZ (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 1 1/2 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE

NOTE:

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

6. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-04000.

SERVING SIZE: 1/2 CUP

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