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Fried Cabbage with Bacon for 100


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Servings: 100 Portions
Portions: 1/2 Cup Each
Temperature: 325 degrees F. Griddle

40 slices (2 lb) bacon, raw
8 3/4 gallon (20 lb) cabbage, fresh, coarsely shredded
2 cups (1 lb) bacon fat and margarine or shortening, melted
3 tablespoon (2 oz) salt
1 tablespoon pepper, black

Cook bacon until crisp. Drain bacon and substitute drained bacon fat for margarine or
shortening. Chop bacon; set aside. Divide cabbage into two batches. Fry each batch in
bacon fat 10 minutes or until tender, stirring frequently to avoid scorch. Add crisp
drained bacon pieces and seasonings.

NOTE:
25 lb fresh cabbage A.P. will yield 20 lb coarsely shredded fresh cabbage.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.