With all this talk about sauerkraut and Cole slaw y'all forgot the most important thing! Y'all forgot the cabbage board! What's a cabbage board you want to know?
There's one, yonder. It's great for slicery of cabbages and shortening overly long fingers. Y'all can git one HERE among other places, there ya go.
Now what would y'all do around here without good old Aunt Aggy?
Have a good 'un and we'll see all y'all next time!
[Editors note: What would we do without good old Aunt Aggy? Sure would be nice to find out!]
6 comments:
Silly me. I just use a knife.
You are soooo silly!
We just chunk it up and put it in the food processor. I do like the manual slicer and I bet it's good for a lot of things besides lettuce.
So I understand. I've only ever used a borrowed one and that was for, as you might suspect, cabbage.
I have a long, thin but very rigid serrated carving knife that is perfect for the job of slicing cabbage uniformly. Takes a bit of time to do properly.
Last time we used a power slicer--I wasn't that fond of the "short shredded" look, longer shreds seem better and more traditional somehow, but using my recipe, the kraut turned out perfectly anyway!
I have to get a slicing board, makes sense to me. ":)
By the way, tell Aunt Aggie thanks, and also to keep that
her kraut pressed under the juice at all times to prevent and spores and spoilage out!
Agnes? remember, that well-pressed kraut is kraut well-pressed.
Words to live by!
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