| Receive a new family recipe each week FREE. |
 |
|
|
|
 |
Poached pear video and interview with Ms. Lair in December's Puget Sound Fresh newsletter, a program of the Cascade Harvest Coalition. If you live in the area, sign up!
"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla
"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene
Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!
Danny Jensen at Take Part loves Cookus Interruptus. Read about it!
Cookus Interruptus videos are now regularly featured in Mothering Magazine's "Peggy's Kitchen e-newsletter".
"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl
"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel
New May 09 online interview of Cynthia on Exhale.
Behind the scenes of Cookus Interruptus produced by The Art Zone with Nancy Guppy
"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe
"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie
"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee
"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine
"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly
"This is exactly what I need! The short instructional videos are fun (and funny!) and the food quickly comes together while life happens..I know from her cookbook that (the food) will be healthy AND full of flavor."
sustainabletable.org/blog
"Your steel cut oats recipe did change my life!"
Julie
|
 |
|
|
|
|
|
 Send video  Embed video  Subscribe to RSS  Twitter  Facebook |
 |
How to Cut Up a Cabbage - Bisect the cabbage north to south (The core being the south pole).
- Remove the core by making a v-shaped cuts on both halves.
- Cut each half in half so you have 4 sections.
- Separate the layers of each quarter so that you can easily flatten the section you are ready to shred.
- Hold the section down with your fingers tucked and cut across the stacked leaves creating pieces that are the size you want.
- Slaw!
Use cut up cabbage to make Napa Cabbage Slaw with Toasted Almonds, Chicken Vegetable Teriyaki, Edamame Tofu Salad with Sesame Chile Dressing and other dishes. |
 |
9 Comments: |
|
Stephen S
Perfect! I just bought a head of cabbage and a fennel bulb to try a slaw recipe!
Thanks for this knife skills video!
February 4, 2010, 3:07 pm
|
|
Joel Saenz
Thanks for the lesson. I never knew how to cut cabbage the right way
February 4, 2010, 3:08 pm
|
|
denise mcarthur
thanks for the smile you just put on my face.
February 4, 2010, 3:43 pm
|
|
Lynne Lillie
Great! Can't wait to see you turn it into sauerkraut!
February 4, 2010, 4:08 pm
|
|
julie
SO HELPFUL!
thank you!
February 4, 2010, 5:45 pm
|
|
Bruce Gardner
you are always such a cut-up
February 4, 2010, 8:34 pm
|
|
Olga Skorapa
I don't do it that way. I quarter it and slice thinly against the grain and use the core in stir fries except for really huge, woody ones.
February 5, 2010, 8:27 pm
|
|
Cindy W
My husband was listening in the background while I watched the video, and his response was Yum! We should get some cabbage for dinner tonight. :)
I'll run to the store for some cabbage, and it will give us an opportunity to revisit our knifing skills. It's always good to doublecheck occasionally, making sure bad habits aren't starting.
cindy
http://www.meltingteapot.com
February 6, 2010, 12:54 pm
|
|
Cynthia Lair
Love the cabbage enthusiasm! Sauerkraut will be up week after this. First, BROWNIES!
February 8, 2010, 4:59 pm
|
Post a comment
|
how to cook, how to cook whole foods, how to cook gluten-free, how to cook organic, how to make slaw, gluten-free, salads, vegetarian, vegetables, cabbage, Napa cabbage, slaw, Asian slaw, salad, plant-based diet, plant based diet, whole foods diet, whole food diet, Cynthia Lair, kitchen tips, fall, winter, nappa cabbage slaw, |
|
|
|
