Master the Art of Cutting Cabbage: A Step-by-Step Guide
Learn the art of cutting cabbage to add delicious crunch and immense nutritional benefits to your favorite recipes. Follow these simple steps for expert guidance:
- Navigate to the "Working with Fruits and Vegetables" page from the "How To" section of our website.
Prep your cabbage by first removing any damaged or browned outer leaves. Rinse the head thoroughly under cold water.
Place the cabbage on a clean cutting board or work surface with the stem side down. Identify the stem or core of the cabbage.
Next, use a reliable chef's knife to cut the cabbage in half lengthwise, all the way through the core. You are now ready to shred the cabbage for use in soups, salads, stir-frys, and coleslaws.
When it comes to types of cabbage, there are plenty of options at your disposal. The cabbage family encompasses a variety of types, including green, red, savoy, and Napa cabbage. Green, with its darker outer leaves and lighter green to white inner leaves, is the most commonly found variety. Red cabbage boasts vibrant purple-red leaves and white veins, and is higher in vitamin C than green. Savoy is a round head of cabbage with yellow-green crinkly leaves and a mild flavor. Finally, oblong Napa cabbage is delicious raw in salads and has a slightly tender texture that makes it perfect for shredding.
Regardless of which type of cabbage you choose, you can always count on their nutritional value. A one-cup serving of cabbage has only 22 calories but packs a punch with essential vitamins and minerals like folate, vitamin C, vitamin K, potassium, magnesium, and calcium. Plus, cabbage is known to be packed with digestion-boosting fiber and antioxidants that combat inflammation. Phytosterols in cabbage are also critical in keeping cholesterol levels low.
In conclusion, discover the art of cutting cabbage and all the amazing benefits it brings to your health and your favorite recipes. Check out our affiliate policy for more information.
In order to shred cabbage, it's important to remove the triangular core. This can be done by cutting into the core where it meets the leaves of the cabbage and removing it from each half. After that, place the halves cut side down on a cutting board and cut crosswise into thin slices from the end opposite the stem.
If you want to cut cabbage into wedges for braising, roasting, or other recipes, you'll want to keep the core and stem intact to hold the leaves together. Simply trim the tough end of the stem, then make wedge-shaped slices through the core.
For those who have a mandolin and wish to shred cabbage, it is an efficient method to use. First, adjust the blade’s thickness using the knob or dial, then cut the cabbage in quarters to fit on the cutting surface. Carefully move the cabbage wedge across the blade using the mandolin’s guard to protect fingers, and the sliced cabbage will fall under the mandolin. Be sure to stop before slicing the entire wedge on the mandolin and slice the remainder using a chef’s knife for safety reasons.
Now that you have shredded cabbage, there are plenty of dishes to make with it! Try making coleslaw, which can be creamy or vinegar-y, and is always crunchy. Tacos are also a great option; mix shredded cabbage with Pico de Gallo to serve with homemade tacos or sprinkle it raw on fish tacos. Stir fry raw cabbage over high heat with sesame oil, chili paste, and garlic for a quick midnight snack, and add a fried egg for an extra treat. Additionally, The Best Cabbage Soup is a great dish for getting rid of some extra pounds and feeling great while doing it.
If you're looking for more tips on working with fruits and vegetables, check out our "You May Also Like" section.
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