I cut it and put it in a bowl with salt to lose liquid and decrease in volume! You don't need to wash it, practically it comes sealed with its external leaves, they themselves prevent the penetration of impurities and earth, I just remove them before cut! Then just rinse to remove excess salt, squeeze to remove excess water and cook! It doesn't take 10 minutes to be ready in a stainless or cast iron pan!
This is right. If you are making a lot of slaw, I would say leave it for at least an hour in a colander when you salt it to really get the moisture out (and then squeeze it). That way, your slaw will stay crunchier for longer and you don't end up with that unattractive watery separation from the mayo/oil when you are keeping it for a few days.
I agree this video is ok to learn to cut, but no rinsing is needed. I followed his advice and rinsed it for coleslaw that I always make and this time it came out to watery despite draining and spinning.
Here is some advice. Sharpen your knife. A good knife takes zero effort to get through cabbage. You wasted product by dividing into 4 before removing the core. Props for the cleaning part. It’s a step people normally don’t take.
So you say if its a green cabbage you can cut it the same ?? You sure I thought the color would effect how you cut it after all its a different color???!!!! Lmao
What cabbage do you prefer? Red cabbage or green cabbage?
I use a peeler..makes it thin and beautiful
-how to cut cabbage
-cut it
Thanks bro.
Your video is indescribably pleasant to watch! 😊
Thank you so much!
I cut it and put it in a bowl with salt to lose liquid and decrease in volume! You don't need to wash it, practically it comes sealed with its external leaves, they themselves prevent the penetration of impurities and earth, I just remove them before
cut! Then just rinse to remove excess salt, squeeze to remove excess water and cook! It doesn't take 10 minutes to be ready in a stainless or cast iron pan!
This is right. If you are making a lot of slaw, I would say leave it for at least an hour in a colander when you salt it to really get the moisture out (and then squeeze it). That way, your slaw will stay crunchier for longer and you don't end up with that unattractive watery separation from the mayo/oil when you are keeping it for a few days.
I agree this video is ok to learn to cut, but no rinsing is needed. I followed his advice and rinsed it for coleslaw that I always make and this time it came out to watery despite draining and spinning.
Thanks for this tip!
😎👍
Here is some advice. Sharpen your knife. A good knife takes zero effort to get through cabbage. You wasted product by dividing into 4 before removing the core. Props for the cleaning part. It’s a step people normally don’t take.
So you say if its a green cabbage you can cut it the same ?? You sure I thought the color would effect how you cut it after all its a different color???!!!! Lmao
Any tips on how to store the excess 🥬 🤔 great video BTW😊
Thanks for the tips.
Stick around long enough to see how to wash it!!