Hot Cabbage Slaw
Recipe No. 575 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 575 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Cabbage — 25 pounds
- Bacon, diced — 1½ pounds
- Water — 1½ quarts (1½ No. 56 dippers)
- Vinegar — 1½ quarts (1½ No. 56 dippers)
- Sugar, granulated — 1 pound (½ No. 56 dipper)
- Salt — 3 ounces (6 mess kit spoons)
Directions
- Remove and discard outside leaves of cabbage; cut heads into quarters. Shred. Discard center core.
- Fry bacon. Drain. Add to cabbage.
- Mix water and vinegar; heat to boiling. Add sugar, salt and bacon fat.
- Pour sauce over cabbage about 10 minutes before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Cabbage — 2 lb Bacon, diced — 2 oz Water — 7⅔ tbsp Vinegar — 7⅔ tbsp Sugar, granulated — 1¼ oz Salt — about 1½ tsp
If old cabbage is used, cook in boiling water 5 to 10 minutes. Drain well before adding sauce.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 575, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.