It would seem that what a problem - cut the cabbage! But when you do this closely, it suddenly turns out that there are a lot of ways, and it’s not so simple to cut the cabbage so that it turns out to be smooth, thin, and your hands are left intact. Of course, skill is needed in this business, which is the result of experience.
Pick your recipe
You will need
- - head of cabbage;
- - chopping board large, wooden;
- - a knife with a wide blade, sharp.
Instruction manual
1
Take a thick head of cabbage, remove the top leaves, wash it and remove, if necessary, the external defects of the head: black spots, cuts and more. The taste of the finished dish is primarily affected by the variety of cabbage. For pickling cabbage, for example, take late-ripening varieties, juicy, hard and crunchy.
2
Cut the cabbage in half. You can do this in different ways, but it would be more correct to cut it from the side of the stump. If you cut it on the other hand, cabbage will break up into leaves when chopping, and cutting each leaf separately is an irrational waste of time and effort.
3
Then cut the halves of the cabbage fork in half, and if necessary, the quarters can be cut in half, so that the cabbage chips are 5-7 cm long. Try to keep the cabbage slices not scattered, but remain tight.
4
Holding the forks on the side of the stump with your hand, begin to chop the free end with thin strips of 3 mm wide. Wider strips will need to cook or fry longer, or they will ferment longer.
5
Sometimes cabbage is shredded in large volumes, for example, when it is fermented for the winter. Devices for quick slicing cabbage were invented by ancestors, some of them you use today. But in a modern house you can often find more modern devices - a special grater, slicer or food processor. All these devices allow you to cut products into thin strips, adjust the thickness of the slices and ultimately speed up the process of shredding cabbage. In all cases, you need to first prepare the cabbage for shredding. Cut it in such pieces that it will be convenient to grind it on a special grater or lower it into the intake opening of the combine.
6
If you are chopping cabbage in a combine harvester, cut off the stump beforehand so that the hard part does not get into chopped cabbage. You must be aware that the shredder in the combine will make the result less standard. This is the fastest way, and rather it is suitable for slicing cabbage for stewing or in borsch.
note
Do not chop the cabbage with a straw width of about 1 mm. She will quickly lose her juiciness, become flabby and sour quickly.
Useful advice
Do not cut the stump before the shredder, this will help the leaves not to crumble, and it will be more convenient to cut. It is difficult to cut the cabbage in even strips when the cabbage leaves are scattered at hand.