Julienning cabbage involves slicing it into thin, matchstick-like strips. Here's how to do it:
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Prepare the Cabbage: Remove any damaged outer leaves. Cut the cabbage in half through the core. Place one half cut-side down on a cutting board.
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Slice Thinly: Working one slice at a time, rock back and forth with a sharp knife. Carefully walk your fingers backwards on the cabbage as you slice. Aim for thin, even slices.
Essentially, the key is to cut thin, consistent slices. The referred video demonstrates rocking the knife and moving your hand back to maintain control and achieve uniform cuts.
