Preparing Cabbage for Borscht

"Cabbage. Yummy! Traditional food, goes in the soup. We need to, we can't put it in like this. So, basically, all you need to do, you don't necessarily need to wash it, you can just peel off a couple layers of leaves and it's pretty clean there. But we want to get rid of this heel, here. So, we're going to cut it in half, like so, and here's the V of the core and we're going to put the knife in there and cut this out like that. And, we'll just keep cutting until we get the entire core gone because that's bitter, it's not going to taste good in our soup, and that's gone. And then all that's left to do is, since we only need a half of head of cabbage, we're just going to cut this into smaller pieces so that, again, it will fit inside the food processor. Now, we've been using this standard cabbage but you can also use purple cabbage, whatever kind of cabbage you want. You can even try using some Asian Bok Choy for a different kind of flavor, different texture. This is just the more traditional way to make Borscht. So keep clicking."