This post was originally published on this site
Cabbage is a top five vegetable in my book because of its affordability and versatility. It can be braised, sautéed, roasted, seared and stir-fried—you name it. But in my heart of hearts, my favorite preparation might just be slicing it super thin and eating it raw right off the cutting board or tossed in a slaw. A mandoline or shredder (like the one in our super-handy Spartan peeler trio will give you this type of snowy, nearly translucent cabbage. But I have another method for getting gorgeous, nearly paper-thin cabbage with just a knife.
If you ever seen someone gather up a pile of basil leaves, roll them and slice them, then you may also know that this technique is called a chiffonade. In French, this means “tiny ribbons” and appropriately describes the delicate strips that you get.
