Vegetables | 3736 | Vegetables
CHOPPED CABBAGE
MAKES 4-6 SERVINGS
You can use either the Shredder or Slicer Blade for this preparation.
The Shredder Blade will yield very small pieces of cabbage while the
Slicer creates slightly larger strips.
Steamed: Bring two inches
of water to boil in a pot over
medium-high heat. Fill a
steamer basket with as much
cabbage as it can hold. Reduce
heat to simmer and carefully
lower the steamer basket into
the pot. Add more cabbage if
the pot will support it. Cover
the pot and let steam for 3-6
minutes until just tender.
Cabbage chopped with the
Shredder Blade will require
less cooking time than cabbage
prepared with the Slicer Blade.
USED IN:
Rainbow Confetti Salad (pg. 50),
Avocado-Edamame Confetti
Boats (pg. 51), Classic Coleslaw
(pg. 57), Crunchy Asian Slaw
(pg. 58), Balsamic Braised
Cabbage (pg. 61), Quinoa Stued
Bell Peppers (pg. 62), Sweet
Potato Macro Bowl (pg. 71),
Southwestern Macro Bowl (pg.
72), Umami Macro Bowl (pg. 73)
INGREDIENTS:
1 large purple or green cabbage,
rinsed and dried, end trimmed
DIRECTIONS:
Assemble the Shooter with either
the Slicer or Shredder Blade facing
up, according to preference. Place
a large bowl underneath the
dispenser. Cut your cabbage into
pieces small enough to fit through
the chute. Add cabbage pieces to
the chute one by one, steadying
with the Pusher. Turn the Power
Base on, using the Outer Pusher to
guide the vegetable to the blade.
Chopped cabbage can be
enjoyed raw or cooked. Raw
cabbage can be added to salads,
soups, stews and more.
Sautéed: Add 1 Tbsp. olive,
coconut, or sunflower seed oil to
a large skillet over medium-high
heat. Add cabbage (in batches,
if necessary) and stir until
soened — about 6-10 minutes.
CHOPPED KALE
INGREDIENTS:
1 bunch lacinato or curly kale,
cleaned* and thoroughly dried
*To clean kale, submerge leaves
in a mixture of 3 parts water to
1 part white vinegar for 5-10
minutes to remove any dirt and
debris. Remove leaves in small
groups and thoroughly rinse with
water to remove any vinegar
residue. Pat dry with towels or
run through a salad spinner to
dry. It is important to dry kale
thoroughly, especially if baking or
freezing raw for later use.
DIRECTIONS:
Assemble the Shooter Set of
your Veggie Bullet with the Slicer
Blade facing up. Place a large
bowl underneath the Dispenser.
Trim the kale: on each leaf,
locate the point where the woody
stalk soens into the leaf. From
this point, cut around the stalk in
a downward “V” shape to remove
the stalk while keeping the leafy
area in tact.
Stack the leaves on top of one
another, then roll into a tight
bundle. Stu this roll tightly into
the Chute, steadying with the
Outer Pusher. Turn the Power
Base on, using the Outer Pusher
to guide the kale to the blade.
Kale can be enjoyed raw
or cooked. The taste and
texture of raw kale can be
improved by gentle rubbing
— a technique known as
massaging, detailed below.
Kale can also be sautéed and
steamed for a more traditional
presentation, or baked to make
crispy morsels for snacking or
garnishing.
Massaged: Massaging kale
breaks down the vegetable’s
cellulose, leaving you with
a sweeter, more tender leaf
that’s perfect for raw salads.
Prior to chopping kale with the
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