November 15, 1987
By Helen Fagg Mitchell
Vigo County Historical Society
Gadget put homemaker cut above her friends
Slaw, cabbage, kraut or craut cutter, or box grater--by whatever name it is called, its purpose was to cut a head of cabbage into edible-size pieces. The cutter was an important piece of kitchen equipment and was found in almost every home. Some cooks still use them today, preferring them to modern mechanical choppers.
The cutter consisted of a narrow-rimmed board about the width of an average head of cabbage and from 20 to 24 inches long. One, three or five blades were set in the wood at an angle. The blades sliced the cabbage as it was drawn back and forth across the cutter.
Some models were equipped with a wooden box which had a handled lid. The head of cabbage was placed in the box, pressed down with the lid and moved back and forth in a groove on the cutter. This box probably saved many a fingertip from becoming part of the slaw.
In former days the kitchen was the focal point of the family environment. Because many activities took place in that area, and cabinet space was almost non-existent. Many of the utensils, when not in use, were hung on pegs or nails on the wall. The utensils often were handmade by a friend or a member of the family and became cherished possessions as well as objects of utility.
Although cutters varied in size, the design was basically the same. Many types of hardwood were used, but quarter-sawn oak and butternut seemed to be used more frequently. Some cutters were made with handles at one or both ends, and these sometimes were carved or cut out in interesting shapes. A favorite design for the cutout was the Pennsylvania-Dutch heart. The intricacy of the decoration depended on the skill of the maker. The blades were made of case steel and were sharp, as many a cook could attest to.
Try to picture a kitchen of yesteryear with heads of cabbage on a table waiting to be chopped into slaw, kraut or pickle relish. Large crockery jars, dishes of salt and bottles of vinegar are part of the picture.
Members of the family would take turns with the cutter. The stubborn pieces that refused to go through the cutter would be tossed into a kettle on the stove along with other vegetables and seasonings for a tasty dish known as “Bubble and Squeak.” Served with slices of cold meat and biscuits or cornbread, this would be a treat for those preparing the cabbage for sauerkraut for the winter months.
After use, the cabbage cutter was carefully rubbed clean and the blade was carefully dried. It then was hung up; perhaps to stay until the next summer’s abundant cabbage crop.
Cutters may still be found today, and some may still be in use. Smaller cutters of this type also were made to cut vegetable such as cucumbers, onions, carrots and potatoes. Large cutters are becoming treasures for collectors of kitchen utensils.
This week’s treasure at the museum came from the home of Tena and Wyley Black and was donated by their daughter, Lois Black Snyder, in 1958.
The Historical Museum of the Wabash Valley, 1411 S. Sixth St., is open from 1 to 4 p.m. Tuesday through Sunday.