Production identity
- Target finished yield
- 5 kg · approximately 40 portions at 125 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 83.3% (6 kg declared primary input → 5 kg finished target)
- Total formula input
- 6.51 kg before trim, evaporation, absorption or transfer loss
- Time
- 20 min active · 120 min total
- Equipment
- smoker · sheet pans · scale
- U.S. major allergens intentionally present
- Milk
- Additional sensitivity note
- None listed.
- Holding / service
- Serve soon after cooking; extended covered holding produces sulfurous aroma and soft texture.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Green cabbage | 6 kg | wedges or thick slices |
| Butter | 300 g | melted |
| Kosher salt | 90 g | |
| Black pepper | 25 g | |
| Cider vinegar | 80 g | finish |
| Caraway or chile | 15 g | optional |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Green cabbage | 92.17% | 3 kg | 6 kg | 12 kg |
| Butter | 4.61% | 150 g | 300 g | 600 g |
| Kosher salt | 1.38% | 45 g | 90 g | 180 g |
| Black pepper | 0.38% | 12.5 g | 25 g | 50 g |
| Cider vinegar | 1.23% | 40 g | 80 g | 160 g |
| Caraway or chile | 0.23% | 7.5 g | 15 g | 30 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Cut cabbage into pieces thick enough to retain structure through smoking; keep core attached where useful for wedges.
Coat lightly with butter, salt and pepper and place with space for smoke/heat circulation.
Smoke/roast with clean moderate heat until edges brown and centers become tender without collapsing into wet layers.
Rest uncovered briefly so surface steam escapes; cut/remove core if needed for service.
Finish with measured vinegar and weigh cooked yield.
Working numbers
- Raw basis: 6 kg
- Target cooked yield: 83.3%
- Acid is added at finish
- Avoid prolonged covered hold
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Sweet cabbage interior, browned smoky edges, tender leaves with structure, bright vinegar finish; no harsh sulfur or ash taste.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Sulfurous/mushy | Overcooked or held covered too long | Shorten cook and vent holding. |
| Acrid smoke | Combustion dirty or exposure excessive | Use clean fire and shorter smoke phase. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.