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, 04 Dec 2008 02:50:10 +0000 http://wordpress.org/?v=2.5.1 By: maryfrances http://www.glutenfreecookingschool.com/archives/5-reasons-to-learn-to-shred-cabbage-with-a-knife-and-how-to-do-it/#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-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?]

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