Cabbage
Source of Recipe
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List of Ingredients
One pound cabbage equals 4 cups shredded or 2 cups cooked cabbage.
Choose firm heads that feel heavy for their size. Outer leaves should
look fresh, have good color, and be free of blemishes.
Recipe
TIPS: A fast and easy way to remove leaves from cabbage is to cut
around the core at the base of the cabbage. Remove the core and grasp each
individual cabbage leaf at its base, rather than at the leaf's outer
edge. Gently lift the cabbage leaf from the cabbage.
To shred the cabbage by hand, quarter and then core the cabbage.
Separate the cabbage quarters into stacks so leaves will flatten when
pressed lightly. Use a large knife to cut each stack of cabbage diagonally
into thin shreds. To chop the cabbage, turn the pile of shredded cabbage
widthwise, then cut the cabbage shreds into a fine dice.
For a crisper cabbage for cole slaws, shred the cabbage and soak it
in salted ice water for 15 minutes and then drain
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