Great Video on How To Shred Cabbage

HeSmellsLikeSmoke · 01-22-2013, 12:59 PM

I learned a lot from this short video. Thought I would share it for those that make a lot of cole slaw or sauerkraut.

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landarc · 01-22-2013, 01:03 PM

Isn't this how everyone slices cabbage? I don't think I was ever taught anything but this way, unless you have a machine slicer or cabbage slicer.

fingerlickin' · 01-22-2013, 01:12 PM

Nice video, now I need to know what Hiroshima-Style Okonomiyaka is.

HeSmellsLikeSmoke · 01-22-2013, 01:27 PM

Quote:

Originally Posted by landarc

Isn't this how everyone slices cabbage? I don't think I was ever taught anything but this way, unless you have a machine slicer or cabbage slicer.

I never sliced cabbage this way and always hated the task. I would slice down the face, not the point. Never occurred to me to turn the cabbage and slice as he shows.

I actually enjoy slicing it now.

Carbon · 01-22-2013, 01:28 PM

Okonomiyaki is what I call Japanese pizza. I used to love them while growing up in Japan. I still crave for them here and there's at least one joint here in LA that specializes in them.

HeSmellsLikeSmoke · 01-22-2013, 01:28 PM

Quote:

Originally Posted by fingerlickin'

Nice video, now I need to know what Hiroshima-Style Okonomiyaka is.

The entire recipe is on you tube by the same chef but isn't in English as I remember. Still worth a look and is on my to-do list.

dadsr4 · 01-22-2013, 02:29 PM

They stole that technique from my grandmother, she used that method before I started school, which puts the time in the late 50's.

HeSmellsLikeSmoke · 01-22-2013, 02:52 PM

Quote:

Originally Posted by dadsr4

They stole that technique from my grandmother, she used that method before I started school, which puts the time in the late 50's.

I wish my mother would have watched your grandmother slice cabbage. Sure would have saved me a lot of frustration over the years.

deguerre · 01-22-2013, 03:05 PM

My mom just used one of these...

IamMadMan · 01-22-2013, 03:05 PM

He makes it look easy....

I opted out and bought a slicer last year as I make a lot of sauerkraut and coleslaw. Was listed at $139.00 on The Sausage Maker website, but bought it for $99.00 at wisementrading.com.

It sure does make life easy. I can make 30 pounds in minutes without any effort. I love homemade sauerkraut and Kimchi

HeSmellsLikeSmoke · 01-22-2013, 03:10 PM

So it looks like I am about the only one on here who has been doing it wrong for oh so many years.

Harbormaster · 01-22-2013, 03:38 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

So it looks like I am about the only one on here who has been doing it wrong for oh so many years.

I think I have been doing it wrong too, so you are not alone.
I don't slice that much cabbage, but it's good to know there's a "right" way.

T-Man · 01-22-2013, 11:05 PM

Hmm , never did the the !80* turn ..Looks like a magic trick on the video ( three card monty /cabbage ) .. Thanks..
Back in the day , in high school, I had a part time job as a prep cook /bottle washer .
I chopped / shredded cabbage heads by the case .

Today , when I make coleslaw for bbq , I really do not like cutting up the cabbage .. Although, I enjoy eating good coleslaw ..

dadsr4 · 01-23-2013, 07:52 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

I wish my mother would have watched your grandmother slice cabbage. Sure would have saved me a lot of frustration over the years.

It results in a coarser textured slaw which those raised on machine-made slaw do not care for.

HeSmellsLikeSmoke · 01-23-2013, 08:53 AM

Quote:

Originally Posted by dadsr4

It results in a coarser textured slaw which those raised on machine-made slaw do not care for.

Good point. I don't care for machine-made since I was raised on hand cut.

01-22-2013, 01:03 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Isn't this how everyone slices cabbage? I don't think I was ever taught anything but this way, unless you have a machine slicer or cabbage slicer. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-22-2013, 01:12 PM	#3
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Nice video, now I need to know what Hiroshima-Style Okonomiyaka is. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-22-2013, 01:28 PM	#5
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles Downloads: 0 Uploads: 0	Okonomiyaki is what I call Japanese pizza. I used to love them while growing up in Japan. I still crave for them here and there's at least one joint here in LA that specializes in them. __________________ UDS / Mini-WSM / Weber 22.5 OTG / Modified ECB / Lodge hibachi / 34" WFO.

01-22-2013, 02:29 PM	#7
dadsr4 is one Smokin' Farker Join Date: 02-08-10 Location: Howell, MI Downloads: 1 Uploads: 0	They stole that technique from my grandmother, she used that method before I started school, which puts the time in the late 50's. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993

01-22-2013, 03:05 PM	#9
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	My mom just used one of these... __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

01-22-2013, 03:05 PM	#10
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	He makes it look easy.... I opted out and bought a slicer last year as I make a lot of sauerkraut and coleslaw. Was listed at $139.00 on The Sausage Maker website, but bought it for $99.00 at wisementrading.com. It sure does make life easy. I can make 30 pounds in minutes without any effort. I love homemade sauerkraut and Kimchi __________________ Humphrey's DownEast Beast W/BBQ Guru Last edited by IamMadMan; 01-22-2013 at 07:56 PM..

01-22-2013, 03:10 PM	#11
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	So it looks like I am about the only one on here who has been doing it wrong for oh so many years. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-22-2013, 11:05 PM	#13
T-Man Full Fledged Farker Join Date: 01-14-10 Location: South Louisiana Downloads: 0 Uploads: 0	Hmm , never did the the !80* turn ..Looks like a magic trick on the video ( three card monty /cabbage ) .. Thanks.. Back in the day , in high school, I had a part time job as a prep cook /bottle washer . I chopped / shredded cabbage heads by the case . Today , when I make coleslaw for bbq , I really do not like cutting up the cabbage .. Although, I enjoy eating good coleslaw .. __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...