HOME > Chowhound > Home Cooking >
What's your latest food project?
TELL US

Shredding Cabbage This Fine

b
blackpointyboots May 19, 2012 07:07 PM

How do you get cabbage this fine? I am assuming it is napa cabbage. I can't get that with a knife and I don't think my mandolin will do that fine. Hoping someone knows the trick.

Here is a picture of it
http://www.japantimes.co.jp/text/fg20...

  1. King of Northern Blvd May 19, 2012 07:49 PM

    I would think it was done with the fine julienne blade on a benriner ..

    1. EWSflash May 19, 2012 08:00 PM

      I have watched a woman shredding it that fine in a taco trailer in Sonoyta, Mexico, for years, She has a knack, and uses a cheapo knife, I don't know how she does it, but she makes shreds you can see through. The tacos are ethereally wonderful as well- mesquite grilled beef and some grimy-but delicious sides outside the trailer that you can add to your tacos.

      1. ipsedixit May 19, 2012 09:24 PM

        It can be done with a knife.

        I used to do it all the time at my parent's restaurant when making Chinese baos.

        1. f
          fourunder May 19, 2012 10:00 PM

          I use what is known as a tri-blade rotary vegetable slicer....to get thin shaved onions and lettuce, similar to what you use for a submarine/hoagie/grinder sandwich. For the lettuce, you have to peel the outer leaves to get the lettuce to a more appropriate size for the gadget to do its magic. Check out around the 4 minute mark...

          http://www.youtube.com/watch?v=7U1-Be9gQG8&feature=related

          However, I find a good sharp knife will do the trick just as well with a little practice. The knife that works best for me is a Chinese Style Cleaver/Chef's Knife like this....

          http://www.dexter-russell.com/Univers...

          1. KaimukiMan May 19, 2012 10:03 PM

            no way i could do it, but i've seen it done with a knife. if i ever moved a knife that fast i'd be down to about two knuckles on each finger.

            1. r
              ricepad May 20, 2012 02:28 AM

              You can do it with a knife if you practice a lot. A LOT.

              1. chefj May 20, 2012 09:50 AM

                It looks like regular cabbage not Napa.
                As others have said you can do it with a Knife, but most places use a Japanese Mandolin or a Meat Slicer

                1. a
                  acgold7 May 20, 2012 11:07 AM

                  With the 1mm blade on a Cuisinart.

                  Show Hidden Posts