I have a Cuisinart food processor and love it. My dog eats raw food and it saves me so much time

K

karennoca

Well-known member
when chopping his veggies once a week. I was watching Barefoot Contessa on the FoodNetwork last week and Ina Garten made coleslaw. She put in her slicing blade, put the cabbage wedge on top of the blade, put the lid on and sliced away. This resulted in nice, thin, long shreds of cabbage....it made a beautiful coleslaw. Here I have been using a knife for those long shreds! Ok, so the next day I grab my processor, cabbage and slicing blade. I discovered that I cannot lay the cabbage on top of the blade because then the lid will not fit. I guess I did not buy what I needed in the way of a food processor. How about your processors, do any of you have the type that you could do this procedure? What type is is?

Thanks

 
I have a hard time picturing this with any standard food processor. I can place a flat chunk of

cabbage down the feeding tube and then shred away, but no way could I lay a wedge on top of the blade and put the lid on. Wonder what brand she has? I do love her method of making gougere in the processor---she dumps the hot paste into the processor and then puts all the eggs in at one time and whirs away. It's so easy that way.

 
It had to be within the feed tube some way.

Otherwise the slicer wouldn't be able to be engaged. I have a KA and it is great. For the long shreds it will depend on how wide the feed tube is. Just my opinion.

 
BTW, I understand that we are talking about cabbage : ) and

when I recently made my first slaw, I did not have very long shreds.

 
Try this: cut the top and bottom off the cabbage, leaving a fat cylinder

Cut the cylinder into wedges and cut out the cores. these should fit in your feed tube.

 
This is how I do it and it works like a charm! Thx Joe!

Of course a mandolin(e) works great, too!

 
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