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

1. SHRED CABBAGE.

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

3. SAUTE ONIONS, PEPPERS, AND BACON TOGETHER UNTIL BACON STARTS TO BROWN, ABOUT 10 MINUTES. ADD CABBAGE TO SAUTEED VEGETABLES AND BACON. HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE BEGINS TO STEAM. COOK 10 MINUTES LONGER,
STIRRING OCCASIONALLY.

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 STRIPS, 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 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 SCOOPS MAY BE USED. SEE RECIPE NO. A-04000.

SERVING SIZE: 1/2 CUP

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