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Add a photoServings: 12
Ingredients
- 1 quart WATER, Hot
- 3 lb BACON,SLICED FZ
- 10 x Large eggs SHELL
- 1 Tbsp. GARLIC DEHY GRA
- 1 3/8 lb PIMENTOS 7 Ounce
- 20 lb CABBAGE WHITE FRESH
- 1 1/2 ounce ONIONS DRY
- 2 ounce PEPPER SWT GRN FRESH
- 6 3/8 lb BEANS SPROUTS #10
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 3 1/2 ounce SALT TABLE 5LB
Directions
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
- 1. SHRED CABBAGE.
- 2. REHYDRATE ONIONS AND PEPPERS 20 TO 30 Min; DRAIN WELL.
- 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.
- 4. DRAIN BEAN SPROUTS AND PIMIENTOS; Add in TO CABBAGE.
- 5. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO BLEND.
- 6. HEAT TO STEAMING. PLACE IN OVEN.
- 7. POUR Large eggs ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 Min Or possibly Till Hard.
- 8. CUT Large eggs INTO THIN STRIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 2, 12 Ounce (2 1/4 C.) Minced DRY ONIONS (13 Ounce A.P.)
- 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.
- NOTE:
- 2. IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.
- NOTE:
- 3. IN STEP 4, 4-7 Ounce CANNED PIMIENTOS MAY BE USED.
- NOTE:
- 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
- NOTE:
- 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO
- NOTE:
- 6. ONE NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-04000.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1143g | |
| Recipe makes 12 servings | |
| Calories 818 | |
| Calories from Fat 508 | 62% |
| Total Fat 56.38g | 70% |
| Saturated Fat 18.61g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 4341mg | 181% |
| Potassium 1780mg | 51% |
| Total Carbs 54.26g | 14% |
| Dietary Fiber 20.7g | 69% |
| Sugars 31.34g | 21% |
| Protein 34.17g | 55% |
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