Step by step recipe

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Stage 1 - 3 min.

Place cabbage in front of you, then cut off and discard stalk end.

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Stage 2 - 5 min.

Remove any discoloured or wilted leaves and discard.

Stand cabbage on its base, then cut in two vertically.

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Stage 3 - 2 min.

Cut each half in two again.

You will notice that there is a white hard stalk inside, not good to eat.

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Stage 4 - 3 min.

Cut out and discard these hard stalk sections.

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Stage 5 - 2 min.

Then separate each ¼ into individual leaves.

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Stage 6

If there are any hard central veins, cut out and discard.

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Stage 7 - 5 min.

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.

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Stage 8 - 10 min.

Make a pile of leaves and chop to make julienne while holding together firmly.

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Stage 9

Do this for all the other leaves.

Your cabbage is ready to use as raw.

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Stage 10 - 3 min.

For cooked cabbage, make boil a big pan of salted water (1 tbsp rough salt by litre of water), and put cabbage in.

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Stage 11 - 5 min.

When water boil again, put cabbage in cold water to stop cooking.

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Stage 12 - 5 min.

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.

Nutritional information

How much will it cost?

• For 1 cabbage : 1.95 €

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Your 1 comments or questions on this recipe

• Hi J.H Thanks for sharing these easy instructions. I'm sorry I haven't been here. We're playing the Picnic Game over at my blog and it's been so hectic, yet FUN!!! Do you know the game? I'm going on a picnic and I'm bringing...(and you say a letter of the alphabet) We're doing it with recipes. Such FUN!!! Drop by if you get a chance.
  Posted by louise june 21^th 2009 at 12:28 (n° 1)

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