On Sun, 4 Apr 2010 11:09:21 +0100, "john hamilton"
> wrote:

> Is there any way that professionals set about cutting up and then slicing a
> white cabbage very *finely* on one of those fixed blade graters (mandolin)?
>
> If you are not hitting the leaves in a certain direction, parts of leaves
> just float off. So is there a specefic economical way of cutting up; and
> then slicing to avoid this ?
>

The only thing I can think of would be to slice it toward the core,
not away from it. Otherwise consider those leaves collateral damage
and slice them by hand when you're finished using the mandoline.

--
Forget the health food. I need all the preservatives I can get.