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19. Cabbage Curry. This cabbage curry is a great way to enjoy a delicious and nutritious Indian-style side dish. I used a combination of oil, cumin, mustard, and ginger garlic paste to give the curry its flavor. For extra texture, I added green peas and chana dal.
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Using chef's knife, cut the cabbage in half vertically through the core. Cut each half vertically again through the core to create 4 wedges. Position one cabbage wedge with a cut side facing down onto the cutting board. Make an angled cut into the cabbage to remove the core. Repeat with remaining 3 wedges.
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17. Mexican Cabbage Salad. This crispy, tangy, and lemony slaw is made with shredded cabbage, grated carrots, and thinly sliced red onions, all coated with a flavorful mix of lime juice, oregano, and salt. Toss everything together and allow it to rest for 15 minutes before serving to let the flavors meld together.
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Compactness can vary significantly, especially between types, so while an 8-inch head of green cabbage may yield 8 cups of shredded leaves, an 8-inch head of savoy may yield 10 cups or more. Store cabbage in the refrigerator for up to 2 weeks in a plastic bag. To prevent spoilage, wash the cabbage just before use, not before storage, and make.
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Start with a low speed and pulse the food processor until the cabbage is shredded to your desired texture. You may need to stop and scrape down the sides of the bowl occasionally. Be careful not to over-process the cabbage, as this can result in mushy shreds. Generally, it only takes a few pulses to shred the cabbage.
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How to Cut Cabbage: Locate the stem on the bottom, then cut the entire cabbage into two equal halves through the hard stem, which will hold all of the leaves together as you keep cutting: Cut those halves in half to yield quarters. Then it's very easy to cut the core out of the cabbage quarters, like this: From here, you can chop, shred, or.
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Use the knife to slice the cabbage in half from top to bottom, and then in half again (quarter it). Then slice off the solid white core at the bottom of each quarter. Put one quarter of cabbage on top of a mandoline, and use your blade guard to push it through to shred the cabbage. Repeat with the other quarters.
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Cabbage is bathed in brown-butter hollandaise at Gigi's Italian Kitchen in Atlanta. At Good Hot Fish in Asheville, N.C., shredded green cabbage stars in a pancake punched up with sorghum hot sauce.
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Here are the steps you need to follow to shred cabbage with a mandoline: 1. Start by washing the outer leaves of the head of the cabbage well in cold water. Remove any bruised or damaged leaves and discard them. Place the cabbage on a cutting board and cut it into quarters. A serrated knife works best for this task.
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Step 1: Prepare food processor. Attach the slicer/shredder disc to the top of the drive adaptor of your KitchenAid ® food processor and lock it into place along with the lid. To shred cabbage, make sure the shredding side of the disc is facing up.
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To shred cabbage Japanese style, start by removing the outer leaves of the cabbage and cutting it in half. Then, use a sharp knife to carefully slice the cabbage into thin, even strips. Alternatively, you can use a mandolin slicer to achieve the same result with less effort. Once the cabbage is shredded, it can be used in a variety of dishes to.
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1. Cut Cabbage Into Quarters. Rinse the head and remove the outermost leaves. Cut the bottom of the stem off. Place the stem end on the cutting board and slice the cabbage in half from top to bottom. Slice each half in half again to create four quarters. 2.
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Cut the very bottom of the stem off to flatten the bottom of the cabbage. Turn the cabbage so the stem end is flat against the cutting board. Slice the cabbage in half from top to bottom. Slice each half in half again to create quarters. Remove the stem and tough core from each wedge by cutting diagonally across to remove the solid parts.
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Finally, pull the stem out of the cabbage and discard. Repeat this process on the other half of the cabbage. Now you're ready to shred! Shred the Cabbage Shred cabbage with a knife. TMB Studio. To shred cabbage by hand, you'll need a sharp chef's knife. Place one cabbage half, flat side down onto a cutting board.
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Option #3: With a Mandolin. Set the mandolin to desired thickness. Place the cabbage flat against the mandolin and place the guard over top of the cabbage. Carefully shred the cabbage with the mandolin by moving it up and down over the blade, using the guard to protect your fingers. You can also use a cut-resistant glove.
