Savoy cabbage is the prettiest cabbage you can find in your local grocery’s produce aisle. The cabbage leaves are green and the outer leaves are a dark green color with a vein-like lace that transitions into a deep, violet color. This cabbage type is used for ground beef cups or as healthier versions of tortillas. Napa Cabbage the respective fruit symbol is attached to the right-hand side of the cutterbars to distinguish them Once you’ve cut the cabbage into quarters, you can continue to slice them into even thinner cabbage wedges. (Repeat step 6 and cut the quarters into smaller wedges). To remove the core, keep each wedge on a flat side. Make an angled cut with your knife, ensuring you don’t cut all the way through the core (it will help keep the leaves together). Option 3: Shredded cabbage

While the techniques for cutting cabbage are quite simple, just remember the following tips to help keep your fingers extra safe: This is one vibrant vegetable that comes in two prominent colors – Green and red. Red cabbage is used for making appetizers. Cabbage for slaw comes mostly from red ones. Whereas green cabbages are used to make kimchi and other stews and soups like kimchi jiggae. Green Cabbage Works extremely well for cutting cabbage for sauerkraut. I gave up on mandolins as they couldn’t shred thin enough and, food processing is cutting the cabbage into too little pieces.

Fridge: For whole heads of cabbage, it’s best to store them in the crisper drawer in a loose plastic bag or cling wrap. Stored this way, you’ll get about 6-7 days out of them. For cut cabbage, ensure the pieces are completely dry and keep them in an airtight container for 2-3 days. Avoid washing any pieces until you’re ready to use them. Cut on a flat side: Prevent the cabbage from wobbling around by doing your best to cut it on a flat side. If the stem end is not very flat when you’re first cutting in, give it a slight trim. If you want something that can help challenge your knife skills, a utility knife may be a better fit. The stainless steel blades make it possible to shred the veggies instantly. Moreover, the blades are easily replaceable if any damage happens to them. Due to its great sharpness, the cabbage cuts consistently and smoothly. When the blades are sharp, the chances of injuries increase. That’s why it becomes essential to buy the product that ensures your safety. If the shredder contains a handguard, that’s pretty fine. Some shredders come with convenient gloves which is a plus point. 4- Cleaning

Use a non-slip board: In addition to cutting on a flat side, make sure to use a heavy non-slip cutting board. If your cutting board is not non-slip, place a damp paper towel underneath the board for better grip. If we look at its structure, it has three stainless steel blades that are pre-adjusted. You get finely shredded cabbage as the blades firmly grip the material for a smoother cut. Shredding the cabbage uniformly, it proves to be the best cabbage shredder for sauerkraut. Using a paring knife, cut the heads of cabbage in half, starting at the top of the vegetable and evenly slicing through the stems in the middle. With a sharp knife, cut the raw cabbage in two halves and then again from the middle where the stem is.Insoluble fiber can’t be broken down by our bodies, which in turn keeps our digestion regular and our gut microbiome happy. This cabbage shredder is well worth the price, The construction, sturdiness, sharpness, and ease of cleaning. Hot water and the sprayer nozzle do it. I also like the fact that you can get replacement parts from Bron. I can’t imagine I’ll need any but it is nice to know you can. The box is also handy for storage.