Cabbage differs in varieties and types. Its taste, aroma and crunchiness are influenced by the variety, and the conditions of its storage, and the method of preparation, and the method of cutting. It is important to be able to properly shred white and red cabbage. At first glance, what to learn here: cut how it is cut. But, for example, if you take a small knife, cabbage juice will stand out more, and it will lose its juiciness and crunch.
Instructions
Step 1
For cabbage, you need a well-sharpened, large and wide knife. Firstly, it is inconvenient to cut with a small knife. And, secondly, he shreds cabbage in unequal pieces and requires more skill and effort from the cook. There are also special shredders for cabbage leaves, including electric ones.
Step 2
Cut the head of cabbage along the stalk into two or four pieces. Make the first incision from the side of the stump. It is safer and more convenient. If you start cutting from the other end, shredding the cabbage leaves will crumble and you will have to grind each leaf separately.
Step 3
Cut each piece of head of cabbage across the leaf veins into a few more slices 6 - 8 cm wide.
Step 4
Use a sharp knife to finely chop each lobe so that the strips are no more than 3 mm wide. However, it is not advisable to cut shavings thinner than 1 mm, such cabbage will be stewed too quickly or cooked and turn into porridge. This straw is also great for fresh cabbage salads. By the way, for stewing or frying, cabbage can be cut into even square slices from 1x1 to 5x5 cm.
Step 5
If the cabbage is loose and a little wilted, even the sharpest knife (and even more so with a shredder) will not be able to cut it into equal thin slices. In such cases, the cabbage should be pressed firmly against the board with your hand and cut very slowly into square or rectangular slices. Or use loose cabbage for making stuffed cabbage.
