Tips and Tricks and Helpful Hints

When you use cabbage in a recipe, whether raw or cooked, salt it first for the best flavor and texture.  I like to use the salad spinner for this process.  As you slice, chop, or shred your cabbage, put a layer in the salad spinner and sprinkle with a large pinch of salt.  Continue layering cabbage and salt.  Mix the cabbage and salt with your hands or by tossing/shaking it in the salad spinner.  Let it sit for 30-60 minutes.  You'll notice liquid accumulating on the bottom of the salad spinner bowl (quite a bit with "round head" cabbage, a small amount with Napa cabbage).  That's the water being drawn out of the cabbage by the salt.  Add cold water to the salad spinner to cover the cabbage by an inch or two and swish the cabbage around.  Let that stand for about 15 minutes.  Drain and spin cabbage.  The result is crisp, flavorful cabbage that won't "weep" liquid into your recipe.