|Two volunteers cut the core out of 24 large heads of red cabbage. They then shredded it by hand after discarding the outer leaves.|
|I prepared this dish in the 15-gallon tilt skillet on the Mercy Chefs' 32-foot mobile kitchen trailer, known as Mercy One. The red cabbage can also be prepared in one or more large stockpots or in a steam jacketed kettle. See my recipe for a family-sized batch.|
This is a vegetarian recipe. Add 4 or 5 pounds of diced cooked bacon to the cabbage if desired.
50 pounds (1 case) red cabbage, cored, outer leaves discarded and shredded
2 cups vegetable oil
3 pounds yellow onions, diced small
1/4-cup kosher salt
2 tablespoons ground black pepper
3 quarts apple juice
2 quarts red wine vinegar
2 pounds brown sugar
2 tablespoons ground cloves
Heat oil over medium heat. Add onions. Cover; sweat for about 10 minutes, being careful not to brown. Add shredded cabbage. Season with salt and pepper. Stir to coat with oil and onions.
Add juice, vinegar and cloves. Stir to combine. Cover; simmer for 45 to 60 minutes, or until cabbage is tender. Check seasoning. Adjust flavor with additional vinegar and salt, if needed. Makes 200 (1/2-cup) servings.