137. Fresh cabbage and carrots for garnish
Ingredients::
Fresh cabbage: 826g (gross 960g), Carrots: 144g (gross 180g), Sunflower oil: 50g, Vinegar: 50g, Salt: 5g
Instructions:
The cabbage is cleaned of unsuitable outer leaves, the core is removed, dirty leaves are washed, and then it is cut into thin strips. It is salted, lightly massaged by hand, and mixed with the grated carrots. Sprinkled with vinegar and sunflower oil.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Fresh cabbage | 960.00 | 826.00 |
| Carrots | 180.00 | 144.00 |
| Sunflower oil | 50.00 | 50.00 |
| Vinegar | 50.00 | 50.00 |
| Salt | 5.00 | 5.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:12.7 , Fats:51.9, Carbohydrates:40.5, Energy value:733 kcal
Chemical composition per serving (in grams): Proteins:12.7 , Fats:51.9, Carbohydrates:40.5, Energy value:733 kcal
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