Comments on: Five Reasons to Shred Cabbage with a Knife, and How To Do It. http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/ Lessons and Recipes for the Gluten Free Cook Thu, 09 Feb 2012 17:41:38 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: DawnRaeSum http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-36925 DawnRaeSum Sun, 10 Oct 2010 00:59:46 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-36925 Thank you so much for putting this up. I am making braised cabbage for the first time and found this very helpful. I've never shredded cabbage before and thought it was going to take forever, but it only took me about 10 minutes, maybe even less than that.The best part is that my hands aren't even sore, which is the main reason why I was dreading shredding the cabbage! Thank you so much for putting this up. I am making braised cabbage for the first time and found this very helpful. I’ve never shredded cabbage before and thought it was going to take forever, but it only took me about 10 minutes, maybe even less than that.The best part is that my hands aren’t even sore, which is the main reason why I was dreading shredding the cabbage!

]]> By: LaneyHaney http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-35079 LaneyHaney Sun, 03 Oct 2010 15:25:09 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-35079 My mom and dad did it your way, and I wondered why they went to the trouble. Now you've convinced me. (Their slaw was always wonderful, by the way.) My mom and dad did it your way, and I wondered why they went to the trouble. Now you’ve convinced me. (Their slaw was always wonderful, by the way.)

]]> By: Wai Chung Hon http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-32459 Wai Chung Hon Sun, 19 Sep 2010 18:21:56 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-32459 Thanks for the tips. The last time I tried to shred cabbage with a knife, my arm was sore for a few hours. Now, I can do it quickly without the soreness. Thanks for the tips. The last time I tried to shred cabbage with a knife, my arm was sore for a few hours. Now, I can do it quickly without the soreness.

]]> By: Not Your Mother's Cole Slaw | Unchained in America http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-22379 Not Your Mother's Cole Slaw | Unchained in America Mon, 14 Jun 2010 01:00:26 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-22379 [...] went. First I wanted to make sure I was shredding and coring the cabbage correctly. Here’s a great site that shows you exactly how in case you’ve never done it. It really is a good idea to do this [...] [...] went. First I wanted to make sure I was shredding and coring the cabbage correctly. Here’s a great site that shows you exactly how in case you’ve never done it. It really is a good idea to do this [...]

]]> By: erik http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-17459 erik Wed, 24 Feb 2010 02:25:05 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-17459 How do I know when the cabbage is at 135 degrees? A protractor? Despite my slight sarcasm, this is a real question. Please advise. How do I know when the cabbage is at 135 degrees? A protractor? Despite my slight sarcasm, this is a real question. Please advise.

]]> By: Charlie http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-15091 Charlie Thu, 17 Dec 2009 18:31:47 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-15091 Funny, I have to insert my name to someone I don't know who I am writing to.Oh Well. I also use a knife or a Mandolin Slicer. But instead of cutting out the core. I just give it one good bang on the counter (core side down)and it loosens up and I pull it out.Just loke a head of lettuce. Funny, I have to insert my name to someone I don’t know who I am writing to.Oh Well.
I also use a knife or a Mandolin Slicer. But instead of cutting out the core. I just give it one good bang on the counter (core side down)and it loosens up and I pull it out.Just loke a head of lettuce.

]]> By: Wendy http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-12308 Wendy Sat, 29 Aug 2009 15:36:51 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-12308 Great entry! I've linked to you rather than explain how to shred on my site. Great entry! I’ve linked to you rather than explain how to shred on my site.

]]> By: Heather http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-9171 Heather Thu, 02 Apr 2009 19:32:55 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-9171 Thanks so much! Your pictorial was extremely helpful to this new cole slaw newbie! :-) Thanks so much! Your pictorial was extremely helpful to this new cole slaw newbie! :-)

]]> By: maryfrances http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-28 maryfrances Sat, 21 Jul 2007 00:42:41 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-28 Cabbage seems so bland, doesn't it. We started eating it when it came in our box of veggies from our local CSA and we've been surprised by how much we enjoy it. If you can envision the core as a pyramid, then you're cutting 1/2 of the pyramid out of each side of the cabbage. Insert the tip of your knife at the top of the core and cut down one side of the pyramid. Reinsert the knife at the top of the core and cut down the other side of the pyramid. If you've cut deeply enough, then the cuts should meet at the back of the core, and it will just pop out. Mary Frances Cabbage seems so bland, doesn’t it. We started eating it when it came in our box of veggies from our local CSA and we’ve been surprised by how much we enjoy it.

If you can envision the core as a pyramid, then you’re cutting 1/2 of the pyramid out of each side of the cabbage. Insert the tip of your knife at the top of the core and cut down one side of the pyramid. Reinsert the knife at the top of the core and cut down the other side of the pyramid. If you’ve cut deeply enough, then the cuts should meet at the back of the core, and it will just pop out.

Mary Frances

]]> By: Koinonia http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/comment-page-1/#comment-27 Koinonia Fri, 20 Jul 2007 21:08:23 +0000 http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#comment-27 The colors on your website are great! I haven't thought of using cabbage in a long while, but seeing how easy it should be and how fresh and attractive that cabbage looks and sounds from your discussion, I'm watching for your recipes to follow! When cutting out the core, it's a multi-angle cut, right? rather than a block cut? [does that make sense?] The colors on your website are great! I haven’t thought of using cabbage in a long while, but seeing how easy it should be and how fresh and attractive that cabbage looks and sounds from your discussion, I’m watching for your recipes to follow!

When cutting out the core, it’s a multi-angle cut, right? rather than a block cut? [does that make sense?]

]]>