The article emphasizes the affordability and versatility of cabbage, highlighting its numerous cooking methods. It particularly focuses on the technique of thinly slicing cabbage using a method called chiffonade, which involves rolling the leaves tightly and slicing them to achieve delicate strips. The piece provides detailed instructions for this knife skill, including maintaining a claw grip to ensure safety and consistency in slice thickness. Practice is encouraged to perfect this skill, making cabbage an accessible and enjoyable ingredient.
Cabbage is a top five vegetable in my book because of its affordability and versatility. It can be braised, sautéed, roasted, seared and stir-fried—you name it.
Despite cabbage's larger size and more fibrous nature, you can actually apply the same steps to those big crunchy leaves in order to achieve that thinly sliced cabbage.
Start by carefully pulling off leaves from the cabbage...stack them lengthwise on your cutting board and roll away from you as tight as you can.
It is super important that you use the classic claw grip, where your hand supporting the cabbage is formed into a claw...This will keep your slices consistent and thin.
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