How can chiffonade be adapted for use with non-herb leafy greens (e.g., cabbage ribbons)?

Question

Understand how cabbage and similar greens can be chiffonaded into thin ribbons.

Answer 1

Chiffonade, typically used for herbs, can be adapted for non-herb leafy greens like cabbage by removing the tough core, stacking the leaves tightly, rolling them into a cylinder, and then thinly slicing perpendicular to the roll. This creates delicate ribbons suitable for salads or garnishes.

Detailed Explanation:

The chiffonade technique, meaning 'made of rags' in French, is traditionally used to create thin ribbons of herbs. However, it can be easily adapted for larger, sturdier leafy greens like cabbage, kale, or even lettuce. Here's how:

1. Prepare the Greens: Start by thoroughly washing and drying your leafy greens. For cabbage, remove the tough outer leaves and the core. For other greens like kale, remove the tough stems.

2. Stack the Leaves: Lay the largest leaf flat on a cutting board. Stack the remaining leaves on top, one by one, ensuring they are neatly aligned. This creates a compact stack for easier slicing.

3. Roll Tightly: Starting from one end, tightly roll the stack of leaves into a cylinder. The tighter the roll, the finer the chiffonade will be.

4. Slice Thinly: Using a sharp knife, slice the rolled leaves perpendicular to the roll, creating thin ribbons. Aim for slices that are about 1/8 to 1/4 inch thick.

5. Separate and Use: Gently separate the ribbons with your fingers. They are now ready to be used as a garnish, salad ingredient, or added to cooked dishes.

Pro Tip:

For tougher greens like kale or collard greens, massage the chiffonade with a little olive oil and lemon juice for a few minutes. This helps to tenderize the leaves and make them more palatable in salads.