When I was starting to attempt to eat “clean”, I became stuck in a rut. We were eating a lot of cauliflower…steamed, riced, mashed. We were also consuming a lot of broccoli. We were getting burnt out and needed a change, but I had no idea what to do.
Around that same time, I began gardening with some wonderful people from my church. They had already taught me how to make sauce and jam, how to freeze fresh green beans, and how to enjoy other veggies. Then one day, they handed me a huge head of cabbage…and I looked at them like a deer in the headlights.
I had NO IDEA what to do with this round, heavy vegetable that was enormous. They suggested making slaw (didn’t turn out very well) and I was stumped. So I got on Pinterest and found a recipe that I modified and made Egg Roll In A Bowl.
This recipe called for shredded cabbage. I had an entire head of cabbage and I knew there was NO WAY I could shred this mammoth by hand on my box grater. So, I scoured my kitchen for a tool that would help me accomplish this task quickly.
I found my food processor.
At first, I used the SHREDDING side of the blade and ended up with cabbage rice…not my goal.
I flipped the blade over and used the SLICING side and it was perfect! My cabbage looked like the stuff you buy in the bags in the salad section of the grocery story! Horray!
So, I set out and sliced my cabbage. I had completely UNDERESTIMATED how much shredded cabbage I would have in the end.
But this also confirmed to me WHY I needed to shred my own cabbage as opposed to buying it in the bags:
– I know where the cabbage came from (namely, the garden or the produce section).
– I know how long it’s been shredded.
– I KNOW there are no preservatives keeping it fresh.
– It’s INCREDIBLY CHEAPER to shred your own cabbage (even if you buy it at the store) then to buy the pre-shredded stuff.
In case you think it’s difficult to shred cabbage, let me set you straight. Here’s how I do it:
- All you need is a food processor and a head of cabbage.
- Remove the outer leaves just like you would a head of lettuce.
- Slice the cabbage into chunks that will fit into your food processor.
- Feed them through, one at a time, until your bowl is full.
- Dump into a container and seal with an air-tight lid.
- Store in the refrigerator for up to 7-10 days.
Each of my containers holds 8 cups. That means, this cabbage yielded 24 cups of shredded cabbage. Each package you buy at the store is about 4 cups. For the cost of one package of cabbage plus a little bit of time (5 minutes), I got 24 cups. Did you catch that?!? I would have had to buy 6 packages of cabbage in order to get the same amount.
When I shred cabbage, I use it in these recipes:
Tex Mex Cabbage Casserole
The recipes are great to freeze leftovers and pull them out for lunches during the week. Well worth the effort!!