I get the long thin shreds of cabbage in the food processor. But it's important to have a 1 mm shredding disc that is really sharp.
You can freeze cheese that you have shredded, but you may sacrifice some texture. it will clump and perhaps crumble and only be good for cooking.
Linda c

Years ago, I worked at a Japanese restaurant where the salad we served on the dinner plates was made of paper thin slices of cabbage, soaked in several changes of ice water to crisp, topped with very thin julienne carrots and a bit of purple cabbage. Very pretty! The dressing was a house dressing made with oil, rice vinegar, miso, mustard, sugar, salt and white pepper. The cabbage was crispy and mild tasting due to the soaking (probably soaked all the vitamins out as well, but you can't have everything!), and even people who swore they hated cabbage loved it.

I make this same salad today, using the tool they used...an inexpensive, Japanese manufactured "mandoline." The thin slice insert makes those paper thin slices.

Here is a link that might be useful: Japanese style Mandoline

For super-thing slices/shreds, I'd suggest a cutting mandoline as well. You can adjust the thickness on most mandolines.

-Grainlady

Toss home shredded cheese in a bit of cornstarch, just a smidgen, and it won't clump.

As for the cabbage, I'll agree with the mandoline or a very high speed, fractional horsepower food processor. Home processors don't have the RPM to not crush the slices it seems to me.

I slice cabbage in my Cuisinart...they are 1 MM thick...perhaps not minute, but thin enough. it does a fine job!
I tend to remove my fingerprints with a mandoline.
Linda C

Long, seriously thin, at a restaurant... Little doubt in my mind they used an electric slicer. Like what's used for cold cuts.

i am going to surprise myself and post a reply instead of lurk..my dear cousins gifted me with a hand pealer that can shred cabbage as fine as you will ever find...it is made by swissmar is fast and does not take up the room that my mandoline requires...i call it my arthritis cooking tool(requires a gentle touch and no wrist action)...my guess would be under $10.00...bz

I had a feeling they had some kind of industrial strength slicer or something. I don't think my Cuisinart is up to the task. But buying some kind of slicer gizmo is intriguing, I can think of all kinds of cool salads that might come about from it.

Beezee,

Is this similar to what you have? I think that I would love this, I am terrible with a grater and I don't have a big food processor.

Stacie

Here is a link that might be useful: Swissmar multi slicer

hi dirt..google swissmar peeler...they are on amazon (sorry, i dont know how to post pics) it is hand held and shaped like a "y" yes it is a peeler but, if you were to cut the cabbage or an onion and use the edge of the cut it will shred finer then a mandoline...perhaps very time consuming for a large crowd but not for a family...the blade is scalloped shaped and you can definitely cut yourself...bz

Beezee,

I have the julianne and regular swissmar peelers. How do you use it to shred the cabbage?

Stacie

Re the Swissmar stuff, I'll take one of each please. Beezee you are a real enabler! :)
BTW, BIG WELCOME to the posting side of the CF!!

I bought an electric food slicer that I can set up on the kitchen table. The width of cuts are adjustable from just about almost nothing to slicing the bread. I originally purchased it to slice my homemade bread, but use it to slice most anything (such as lunch meats and peperroni for pizza). I, too, like thinly sliced cabbage for coleslaw, but the cabbage sections won't fit into my food processor, so I set my electric slicer to very thin strands, and it cuts the cabbage just as I want it.

pink: as long as i am enabeling, check out the julienne peeler from swissmar(hand held and y shape) great for veggies to put in the spring rolls (nappa, carrots, onions, white raddishes, etc.)also, used on a large baking potato will give a huge mound to fry up (like shoe strings)..thank you for the posting welcome.

dirt: cut your cabbage and drag it on the edge..bz

bz, welcome to the cooking forum!!

L, I shred and freeze cheese regularly, mostly cheddar and mozarella. I don't find that the cheddar clumps, but it does crumble when thawed. The texture is better is you thaw it in the refrigerator instead of at room temperature.

Annie

I'm thinking I could preshred the cheese into 1/4 cup and 1/2 cup serving sizes and freeze in little plastic containers. That way I could thaw just what I need. I could do up a couple of lbs. of cheese in the food processor some weekend! I mostly use cheddar and mozzarella for toppings for stuff.

Can you tell that I am a visual learner:) I had to google shredding cabbage with a peeler videos. I found this one on u-tube, I have a head of cabbage and a hankering for coleslaw, I know what I am doing tomorrow.

Stacie

Here is a link that might be useful: Shredding cabbage with a peeler

Very cool!

Wow, Stacie, I just watched the video. My first thought was wondering how much pressure the demonstrator was using on the peeler. Looks so easy!

I'm actually fearful of using a mandoline! Once they taste blood, y'know, they're never the same! I had one and all it took was one time when it drew blood, and I swore off of them! (bloodthirsty little things like out of a Stephen King novel!!!)

Sooz

I think the slicer would have to be SERIOUSLY sharp to make it look that easy.