CABBAGE FRIED (281)    RECIPE (114)

• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .0625
• DRIPPINGS, MEAT
  QUANTITY:   .0625
• CABBAGE, FRESH
  QUANTITY:   18
  ASSOCIATED NUTRIENT:   CABBAGE, RAW
  NUTRIENT AMOUNT IN LBS.:   14.4
• VINEGAR, CIDER
  QUANTITY:   .07031
  ASSOCIATED NUTRIENT:   VINEGAR, CIDER
  NUTRIENT AMOUNT IN LBS.:   .59524446
• SUGAR, GRANULATED
  QUANTITY:   .14063
  ASSOCIATED NUTRIENT:   SUGARS, GRANULATED
  NUTRIENT AMOUNT IN LBS.:   .14063
• SALT
  QUANTITY:   .09375
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .09375
• PEPPER, BLACK, GROUND
  QUANTITY:   .01042
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01042

1) RECONSTITUTE ONIONS. SAUTE IN FAT UNTIL CLEAR AND GLOSSY.
2) CHOP CABBAGE AND ADD CABBAGE TO ONIONS; COOK TOGETHER FOR 20 MIN,
   STIRING OFTEN. DRAIN OFF EXCESS MOISTURE.
3) COMBINE REMAINING INGREDIENTS AND STIR INTO CABBAGE MIXTURE.
   CONTINUE COOKING FOR 10 MINUTES OR UNTIL CABBAGE IS TENDER.
   STIR OCCASIONALLY. DO NOT OVERCOOK.