Sauteed Cabbage
A recipe from Georgia Department of Education School Nutrition
Fresh cabbage with the tang from the apple cider vinegar will delight students.
Ingredients:
- 12 lbs + 8 oz Cabbage, green, raw, chopped
- 1/2 cup Oil, olive blend
- 1/4 cup House Spice Blend
- 3 tbsp Salt, kosher
- 2 tbsp Spice, pepper, black, ground
- 1/3 cup Vinegar, apple cider
Steps:
- Using the tilt skillet, heat oil over medium-high heat.
- Once the oil is hot, add cabbage, House Spice Blend, salt, and pepper.
- Sauté for 10-15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
- Remove from heat and stir in the apple cider vinegar.
- Hot hold, uncovered, until served.
- Portion with #8 scoop (1/2 cup) or 4 oz spoodle.
Do not overcrowd the tilt skillet. If there is too much cabbage in the skillet, it will steam and become mushy instead of sauteing.
Leave the cabbage undisturbed the first minute or two. This will allow it to develop color and flavor.
Cook to 135°F or higher.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Other
Crediting Information
- 1/2 cup Vegetable Other
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 50 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2.4 | g |
| Sodium: | 208 | mg |
Tips:
Sauteing is a relatively quick way to bring out great flavors in the cabbage. This method protects the texture and adds great color.
