|Preparation||Resting||Cooking||Start to finish|
|35 min.||5 min.||3 min.||43 min.|
|1||Place cabbage in front of you, then cut off and discard stalk end.||3 min.|
|2||Remove any discoloured or wilted leaves and discard.
Stand cabbage on its base, then cut in two vertically.
|3||Cut each half in two again.
You will notice that there is a white hard stalk inside, not good to eat.
|4||Cut out and discard these hard stalk sections.||3 min.|
|5||Then separate each ¼ into individual leaves.||2 min.|
|6||If there are any hard central veins, cut out and discard.|
|7||Do this until reaching cabbage heart that you can leave as it is, keeping only the very best of the cabbage.
Wash and drain leaves in cold water with 1 tablespoon white (spirit) vinegar added.
|8||Make a pile of leaves and chop to make julienne while holding together firmly.||10 min.|
|9||Do this for all the other leaves.
Your cabbage is ready to use as raw.
|10||For cooked cabbage, make boil a big pan of salted water (1 tbsp rough salt by litre of water), and put cabbage in.||3 min.|
|11||When water boil again, put cabbage in cold water to stop cooking.||5 min.|
|12||Leave cabbage to cool, then drain carefully and leave on a linen tea-towel or absorbent paper.
Note: The best way to drain cooked cabbage is in a salad spinner.
For 1 cabbage : 1.81 €
|Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Alsatian-style salad, Fish petals, vegetables julienne, and beurre blanc, Colcannon, Sautéed Pork with Peanuts, Stock-pot fish , ... [All]|
|White (spirit) vinegar: You can check-out other recipes which use it, like for example: Poached eggs, How to prepare sorrel, Mackerel Fillets in White Wine, How to prepare corn salad, Beurre blanc sauce, ... [All]|
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