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The unsung hero of the vegetable world is shredded cabbage. In contrast to lettuce, white cabbage retains its crispness even when drenched in a thick dressing, red cabbage adds a vibrant bite to coleslaw, and napa cabbage’s bouncy edges add a stunning look to a straight-up savory pancake. Cutting off the massive head of this cruciferous emperor, however, is only possible if you don’t have a really big kitchen knife you can sink your teeth into.
For this reason, it’s easy to use pre-shredded, rinse-free cabbage packages ready for the table. Sadly, these bags are pricey and are sometimes offered in larger bundles. For a faster, less expensive, and more organized option, use: Shred your cabbage using a mandoline slicer. This kitchen gadget makes shredding even the biggest cabbage an effortless process with little clean up afterward.
Although the traditional procedure is to chop cabbage with a sharp knife, it can be messy and time-consuming, especially when preparing a double batch of sauerkraut. Also, even if you cut the cabbage into cubes by slicing through the fibrous core, there’s no doubt that you’ll be able to slice it uniformly thick.
In addition to being less expensive, shredding cabbage at home guarantees the freshest, tastiest results possible without the preservatives found in pre-packaged packs. This is an easy way to shred cabbage so you don’t have to buy it in bags again.
Start by selecting a firm, fresh head of cabbage. Wash cabbage thoroughly in cold water after removing damaged or wilted outer leaves. After cleaning, cut the cabbage lengthwise into squares. It guarantees even slicing and facilitates handling. If the core is hard, cut the core of each quarter diagonally on both sides.
After that, there are many options for shredding. If you want to use a knife, place the cabbage quarter flat side down on the cutting board. Starting at one end of the quarter, slice the quarter into thin strips. To ensure even cooking or mixing, keep your slices as uniform as possible. You can also run a knife over the sliced cabbage twice to shred it.
As an alternative, a mandolin slicer can quickly and accurately produce thin slices. Be sure to protect your fingers by using hand guards. Another effective way is to use a food processor attachment to shred the cabbage, especially if you want to shred a lot of it. Just load the processor with quarters and let it do the rest.
Read more: 13 Simple Tricks To Pick The Best Fresh Fruit Every Time
Mandoline Slicers Can Be Adjusted For Thickness To Cut Cabbage
With a mandolin, you can make incredibly thin and evenly sized slices (there’s a movable dial on the side of the instrument that lets you change the thickness of the slices as well). You can quickly shred a whole cabbage in a matter of minutes if you use the safety to secure your fingertips. While we admit that a food processor can quickly shred a whole head of cabbage, you should make sure that your device includes an attachment plate specifically designed for shredding.
Plus, getting a large appliance out of the back of the closet seems like a lot of work, even if you need to break it down into smaller parts. It is also quick to clean a single mandolin than an entire processor with its bowl and blade.
Regardless of your preferred approach, be sure to pre-chill your cabbage in the refrigerator to firm up its texture. This small adjustment will make it easier to make clean-edged slices. You can store leftovers in the crisper drawer of your refrigerator for up to three days without losing shredded chicken. Just make sure you box them up.
Your prepared cabbage can be added to salads to give it some texture, added to stews to increase the fiber content, or combined with beaten eggs to make crispy okonomiyaki pancakes. You won’t know where to begin with all the creative and fun ways to use cabbage.
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