In a smooth and swift motion, push the cabbage segment against the blade, and then back. Most mandoline slicers also come with a guard that you can put whatever you’re slicing underneath. This is mostly to make it easier to hold, as the segment functions as a “handle”. I like to hold my segment of cabbage vertically against the mandoline. It takes practice, but it can be a very fast way to make shredded cabbage.Ī mandoline slicer is a device that has a flat surface and a fitted blade. With a mandoline slicer, you can get very fine, consistent shreds from a cabbage. The speed will come, but always put safety first. Pro-tip: Go slow if you haven’t finely shredded cabbage with a knife before. Make thin slices with long knife strokes, varying the width depending on how thin you want your strips to be. With each segment, place them in front of you lengthwise, parallel to your knife. This type of cut can be great for salads or stir frys. Holding the cut pieces together, rotate the segment 90° so that you can make perpendicular cuts.ĭepending on how big you want the squares, start making cuts crosswise from one end to the other. With each segment, make one or two cuts lengthwise, depending on how big you want your squares to be. The large leaves will absorb a lot of juice and flavor.
This can be great for corned beef and cabbage. This is my preferred cut for grilling or roasting cabbage. If you need bigger wedges, you do not need to cut each segment in half. To cut into wedges, take each segment, and cut them in half lengthwise. Some of this is avoidable, but with more practice, you will get better at removing just the core. This can take some practice and it’s okay if there are some leaves attached to the core. This doesn’t need to be terribly precise, and is more about keeping usable cabbage leaves that are not attached to the hard core. This is the core.Īngle your knife about 45° so that you diagonally cut the piece of core. You will notice a thick, white part at the bottom that goes about one third of the way up. Place one vertically so that the rounded part is pointing up and the part where you cut the stem off is against the cutting board. With each half of cabbage, place them on their flat sides on the cutting board. Place the cabbage on the board on the flat base you just created. Creating a flat base is essential for stability in the following steps. Find the stem at the less rounded end.Ībout an inch in from the end with the stem, cut crosswise to remove the stem and to create a base. Place the cabbage head on its side and firmly put a hand on top of it to prevent it from rolling. They can be prone to scratches or blemishes that can occur during packing and transit. These outer layers are rubbery and coarse. Discard these, because they are not ideal for cutting or shredding. The Easiest Way to Prepare Cabbage First, Peel The Outer Layersįirst, peel the outer layers. Should you clean cabbage before cutting?.How long will cut cabbage last in the fridge?.
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