HOME > Chowhound > Cookware >

Discussion

Food Processor for chopping cabbage

I am thinking about getting a food processor. I have always been content just to chop my food up with a knife and cutting board. But for large quantities, I am thinking I might like a food processor.
I am about to embark on a new journey of making my own raw sauerkraut. So I will be chopping up lots of cabbage and maybe some other things. I thought about one of those big, old fashioned cabbage shredders, but I really like my kraut chopped better. Besides, where does one keep one of those gigantic shredders? I could hang it on the wall. They do look kinda cool and rustic.

So, what are some suggestions for food processors. Seems there are mixed reviews on all of them. Especially the less than 200.00 and under ones. Some of the complaints sounds like the users are expecting a lot out of them. Like bread dough. I am thinking that is best done with a good mixer. Or liquid. That would be best done with a blender. I just want to slice and chop. I have a blender for grinding and liquefying.

Then I will be looking for a stone crock for fermenting..............

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I have shredded literally thousands of heads of cabbage in a RobotCoup R2...but you probably are looking for something a little more economical.

    LoL

    6 Replies
    1. re: JayL

      Well that's about as helpful as a one-armed paper hanger!

      1. re: monavano

        LoL

        It does work well though. LMAO

        1. re: JayL

          I bet. Truly an investment piece.

          1. re: monavano

            Investment pretty much sums it up. Sort of like purchasing a VitaMix or a KitchenAid blender. The KA works fine, but the VM is stronger and will likely not wear out in my lifetime.

            Between my VitaMix and Robot Coup R2 I never plan on making another blender or food processor purchase in my life. The expense is worth it to me...longevity & enough power to handle any job you throw at it. Yes, they are luxuries in the home kitchen...but should be economical in the long run. Performance CAN'T be beat!!!

            My first Robot Coup R2 was for a seafood restaurant where we made cole slaw daily. The R2 chewed through thousands of heads of cabbage every year...year after year.

            1. re: monavano

              Honestly, I'm not really suggesting the OP run out and get a commercial food processor.

              It was originally meant as a light hearted joke. LoL

              I do like talking about it, though.

              1. re: JayL

                >Honestly, I'm not really suggesting the OP run out and get a commercial food processor.
                It was originally meant as a light hearted joke. LoL<

                I totally understand. I do have a Blendtec Blender, that I use a lot now that I make smoothies. And if I thought I would be using a food processor a lot, I would go high end and high price. But I just don't think that I will at this time.

      2. I have this Cuisinart: http://www.cuisinart.com/products/foo... and it works great for everything I need it to do so far. I've used it mostly for making pesto, sauces, and salsas, and I've used it to shred cheese and slice/shred large quantities of vegetables like carrots. I've never tried something like cabbage though so hopefully someone else could respond about that. The large opening on the feed tube is helpful though, as is the "flat" lid with the small round opening at the top that it comes with when doing something like salsa where you don't need a feed tube but want to be able to.

        I've also not tried doing bread dough or anything super liquidy (the sauces I've done are a bit thicker, tomato based types). I have a KitchenAid for the bread, and a Vitamix for anything very liquidy.

        Oh and I purchased mine for around $110 on one of those flash sale sites (ruelala.com for this one I think) a couple years ago.

        1 Reply
        1. re: juliejulez

          I love my Cuisinart processor, but not for cabbage. I like mine shredded fine and it comes out nowhere near how I like it. I haven't found a better way than by hand, unfortunately.

        2. IMO a food processor is not the best tool for this job, and I love and use mine often. An old and still going strong Kitchen Aid, fwiw. I chop or shred cabbage at least once a week, never with my FP. It's a great tool, but not my choice for this task. If you are set on one for kraut prep specifically I would choose the largest capacity that falls within your price range. Also consider the size of the feed tube if you intend to use the disk attachments for big things like cabbage.

          1. I just finished up my first journey making raw sauerkraut. My large Victorinox Fibrox 10" Chefs knife made the work go really fast. I threw the mandolin off to the side after the first couple swipes. Only made a batch with a few heads of cabbage. It wasn't worth the effort to drag out the Cuisinart. I think your mention in the other thread of the Ohio Stoneware crock is probably an excellent choice. I had really good luck with their standard 2 gallon open crock, but it sounds like a fermentation crock with the water seal will give more consistent results. Have fun, waiting for it to ferment is the hardest part!

            4 Replies
            1. re: Cam14

              How big is your crock? I have a little one gallon that I might experiment with. I always chop my cabbage with a knife foe cooking, but that is just one head. If I make slaw, I just buy the precut. I just thought a food processor would make it go faster and chop finer that I do. Most of the time, I think small kitchen appliances are not worth dragging out and cleaning up, but for a big job, (like several heads of cabbage)it might be. Then again, on of those cabbage board slicers (looks like a giant mandoline) seems to be a favorite of serious kraut makers. But that would not be good for anything else that I can think of.

              1. re: dixiegal

                I've used a kyocera mandoline for slicing my cabbage for sauerkraut many times. I also use it for coleslaw, slicing corned beef for sandwiches so I don't have to drag out the electric slicer, and sometimes for other veg for the consistent even slicing.

                I like my Cuisinart Elite FP, but I just don't use it for sauerkraut.

                1. re: rasputina

                  +1. Me and bunch of others once made coleslaw for a school picnic using a variety a different methods. The FP cut the fastest, but finished last overall because it took a while to setup, feed through the tube, empty and clean. I did ok just using a knife, but those with a mandolin ran circles around me.

                  1. re: JavaBean

                    Yea. That is my problem with a food processor and other small appliances. More trouble to drag out and clean up. Did the mandoline you use just the every day kind? Not the big slaw cutter. The attraction, for me, to the FP is that the cabbage could be chopped. I think chopped slaw and kraut is easier to eat, than the long strings.

            2. I just bought the Cuisinart 14 C. Elite and gave my 11 C. to my niece. I am quite happy with this new one and I was happy with the old one (only about 5 Y.O.) the 14 C. Elite will shred cabbage with ease. The other thing like about the Elite series is that you can fill the thing with liquid and it won't leak. Big improvement over the regular models. With this and my 25 yr.+ Waring blender, which has never let me down (I did have to cut out a new gasket from a square of Neoprene) I don't need the silly Vitamix. IMHO they are over kill and over priced and I do sell the things.

              1 Reply
              1. re: Candy

                I have the Elite too, but FP's shred shorter lengths than a mandoline because the blade spins too fast for you to get full strands.