Title: Bavarian cabbage
 Categories: 
      Yield: 100 Servings
 
      4 ga WATER
  2 5/8 lb CABBAGE WHITE FRESH
      3 oz ONIONS DRY
     12 oz SUGAR; GRANULATED 10 LB
      3 tb SALAD OIL; 1 GAL
      3 c  VINEGAR CIDER
      4 oz SALT TABLE 5LB
 
  1.  BRING WATER, SALT, AND CABBAGE TO A BOIL; COVER; SIMMER 10
  MINUTES OR UNTIL TENDER.  DO NOT OVERCOOK.
  
  2.  DRAIN; RESERVE 1 QT OF LIQUID.
  
  3.  RECONSTITUTE ONIONS (SEE RECIPE NO. A01100); DRAIN; SAUTE' IN
  SALAD OIL.  COMBINE ONIONS AND CABBAGE WITH SUGAR, AND VINEGAR.
  
  4.  COOK 5 TO 10 MINUTES OR UNTIL BLENDED.
  
  Recipe Number: Q01301
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).