Recipes

Cabbage and Green Pepper Salad

Recipe No. 423 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Salad

Serves Approximately 20 pounds, 100 servings, four mess kit spoons (3 ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 423 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

Cabbage, chopped — 15 pounds (15 No. 56 dippers)

  • Peppers, green, chopped — 5 pounds (5 No. 56 dippers)
  • Salt — 2½ ounces (5 mess kit spoons)

Pepper — (½ mess kit spoon)

  • French or other dressing — 1 quart (1 No. 56 dipper)
  • Vinegar — ½ pint (¼ No. 56 dipper)

Directions

  1. Combine cabbage, green peppers, salt, and pepper.
  2. Mix French or other dressing (recipes Nos. 459 to 484) and vinegar; mix well.
  3. Add to cabbage and pepper mixture; mix lightly.
  4. Allow to stand 5 to 10 minutes before serving.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Cabbage, chopped — 1 lb 3¼ oz Peppers, green, chopped — 6⅓ oz Salt — about 1¼ tsp Pepper — scale to taste ((½ mess kit spoon)) French or other dressing — 5 tbsp Vinegar — 1¼ tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 423, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.