Southern Sauteed Cabbage
A recipe from Marietta City Schools
A Southern classic with added color from the bell peppers. This simple and delicious recipe was created by students in Marietta City.
Ingredients:
- 2 cup Oil, vegetable
- 21 lbs Cabbage, green, raw, whole head
- 2 3/4 tbsp Salt, kosher
- 2 3/4 tbsp Spice, pepper, black, ground
- 14 lbs Pepper, bell, red, fresh, whole
- 14 lbs Pepper, bell, yellow, fresh , whole
- 14 lbs Onion, sweet, fresh, whole
- 1/3 cup Sugar, granulated
- 1 cup Vinegar, white
Steps:
- Cut the cabbage into wedges and remove the core. Shred into 1-inch-wide ribbons.
- Remove stems, core and seeds from peppers. Slice into strips.
- Discard outer layer from onions and large dice.
- Preheat tile skillet over medium-high heat (375-400°F).
- Add oil to preheated tilt skillet.
- Add salt, pepper, cabbage, peppers and onions to the tilt skillet and sauté for 2 minutes.
- Add the sugar and vinegar to the cabbage mixture and cook until tender (8-10 minutes).
- Serve cabbage immediately or cover and place in warmer until ready to serve.
- Portion with a 4-ounce spoodle or #8 scoop per serving.
Produce can be prepped the day before for service.
Cook to 135°F or higher.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
Student Chef
Meal Components:
Vegetable Other
Crediting Information
- 1/2 cup Vegetable Other
HACCP Category:
Process #2 (Same Day)
Portions:
100
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 124 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 4.8 | g |
| Sodium: | 152.4 | mg |
