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Cabbage

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a1cook Aug 29, 2011 12:20 PM

Tried to make a slaw yesterday, and the cabbage was very tough. Do you utilize only the very interior of a cabbage when cooking or preparing a cabbage dish?

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    acgold7 RE: a1cook Aug 29, 2011 12:22 PM

    I use it all, but I slice it very thin, using the 1mm blade in the Cuisinart.

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      fourunder RE: a1cook Aug 29, 2011 01:04 PM

      I'll peel the outer leaves first and I use all but the core...... I do not salt and rinse....and I hand cut thin if a slicer is not available.

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        a1cook RE: a1cook Aug 29, 2011 02:23 PM

        I used the outer leaves, sliced very, very, thin. But still too chewy, in my opinion. We felt our mastication was more like chewing the cud!

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          Heatherb RE: a1cook Aug 29, 2011 02:37 PM

          My grandmother was famous for her cole slaw. She would shred the cabbage very very finely, and I think this alleviated any "toughness" issues.

          1. greygarious RE: a1cook Aug 29, 2011 04:50 PM

            If you ate it right away, I am not surprised it was too tough. It gets softer as the dressing permeates it, so is better the next day. I use everything except the core, which I like to thin-slice and stir-fry.

            1. Njchicaa RE: a1cook Aug 29, 2011 04:54 PM

              I made a fabulous blue cheese cole slaw last night. I used the whole head of cabbage (minus the core) and sliced it very very finely with my chef's knife. I also let it sit in the dressing for two hours before serving it to allow things to soften up a bit.

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