Spanish Cabbage

Spanish Cabbage – 100 servings

Ingredients:

• Bacon – 2 lbs
• Bacon fat – 3 cups (1 lb 8 oz)
• All-purpose flour – 1/4 cup plus 2 tablespoons (1 and 1/2 oz)
• Salt – 2 tablespoons (one and 1/4 oz)
• Pepper – 1 and 2/3 tablespoons
• Onions, finely chopped – 2 and 2-3 cups (1 lb)
• Canned tomatoes, chopped and liquid – 1 gallon plus 2 cups (9 lbs 9 oz)
• Cabbage, shredded – 5 and 1/2 gallons (13lb 8 oz)

Procedures

1. Fry bacon. Drain. Cut into small pieces.
2. Combine fat, flour, salt, and pepper and cook 5 minutes.
3. Add onions and cook until onions are clear, but not brown.
4. Add tomatoes and liquid and simmer at least 30 minutes.
5. Place cabbage in 4 baking pans (about 12 by 20 by 2 inches), about 3 lb 6 oz (1 gallon and 1 and a half quarts) per pan. Steam at 5 lb pressure 6 minutes.
6. Add bacon pieces to sauce and pour sauce over cabbage, about 1 and 1/4 quart per pan.

Source: School Lunches