HINTS FOR YOUR CABBAGE

CABBAGE TIPS

* One pound cabbage equals 4 cups shredded or
2 cups cooked cabbage.

* Choose firm heads that feel heavy for their size. Outer
leaves should look fresh, have good color, and be free
of blemishes.

* A fast and easy way to remove leaves from cabbage is to
cut around the core at the base of the cabbage. Remove
the core and grasp each individual cabbage leaf at its
base, rather than at the leaf’s outer edge. Gently lift
the cabbage leaf from the cabbage.

* To shred the cabbage by hand, quarter and then core
the cabbage. Separate the cabbage quarters into stacks
so leaves will flatten when pressed lightly. Use a large
knife to cut each stack of cabbage diagonally into thin
shreds. To chop the cabbage, turn the pile of shredded
cabbage widthwise, then cut the cabbage shreds into a
fine dice.

* For a crisper cabbage for cole slaws, shred the cabbage
and soak it in salted ice water for 15 minutes and then
drain.

From the Daily Recipe