Chinese Fried Cabbage (Fr

Directions

1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
2. 1. SHRED CABBAGE.
3. 2. REHYDRATE ONIONS AND PEPPERS 20 TO 30 Min; DRAIN WELL.
4. 3. Saute/fry' ONIONS, PEPPERS, AND BACON TOGETHER Till BACON STARTS TO BROWN, ABOUT 10 Min. Add in CABBAGE TO Saute/fry'ED VEGETABLES AND BACON. HEAT, STIRRING CONSTANTLY, Till Mix BEGINS TO STEAM. COOK 10 Min LONGER,STIRRING OCCASIONALLY.
5. 4. DRAIN BEAN SPROUTS AND PIMIENTOS; Add in TO CABBAGE.
6. 5. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO BLEND.
7. 6. HEAT TO STEAMING. PLACE IN OVEN.
8. 7. POUR Large eggs ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 Min Or possibly Till Hard.
9. 8. CUT Large eggs INTO THIN STRIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.
10. **ALL NOTES ARE PER 100 PORTIONS.
11. NOTE:
12. 1. IN STEP 2, 12 Ounce (2 1/4 C.) Minced DRY ONIONS (13 Ounce A.P.)
13. AND12 Ounce (2 1/4 C.) Minced, FRESH SWEET PEPPERS (14 Ounce A.P.) Or possibly 12 Ounce Frzn,DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
14. NOTE:
15. 2. IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.
16. NOTE:
17. 3. IN STEP 4, 4-7 Ounce CANNED PIMIENTOS MAY BE USED.
18. NOTE:
19. 4. IN STEP 7, 5 Ounce (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 1 1/2 C. Hot WATER MAY BE USED FOR WHOLE Large eggs. SEE
20. NOTE:
21. 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO
22. NOTE:
23. 6. ONE NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-04000.
24. SERVING SIZE: 1/2 C.