How to cut cabbage

Imagine it’s a sunny Sunday afternoon, and you’re getting ready to prepare a delicious coleslaw for the family picnic later in the day. You’ve picked up a beautiful, vibrant green cabbage from the farmer’s market, but as you stand in your kitchen, you realize you’ve never actually cut a cabbage before. The thought of tackling this task feels a bit daunting, and you’re not sure where to start. Don’t worry; we’ve all been there, and I’m here to guide you through the process step-by-step.

To cut cabbage, start by removing any damaged outer leaves. Place the cabbage on a cutting board, core it by cutting in a V-shape around the stem, then slice the cabbage in half. Lay each half cut-side down, and chop it into thin strips or wedges, depending on your recipe.

Cutting cabbage is a straightforward process, but it can be a little intimidating if you’ve never done it before. Begin by selecting a firm, fresh cabbage; greener cabbages like green or savoy are usually the best for salads, while red cabbage offers a pop of color and earthiness.

1. Remove Outer Leaves: Start by removing any wilted or damaged outer leaves to ensure you work with clean, fresh cabbage.

2. Core the Cabbage: Place the cabbage on a stable cutting board. To remove the core, use a sharp chef’s knife to cut around the stem; you want to create a V-shaped cut that removes the central part while leaving the leaves intact. This is crucial because the core is tough and can spoil the texture of your dish.

3. Cutting the Cabbage: After coring, divide the cabbage in half. Lay one half cut-side down on the board for stability. Now, you can slice it into your desired thickness. For coleslaw, aim for thin shreds–about 1/8 to 1/4 inch wide. You can use a sharp knife, a mandoline slicer, or a food processor with a slicing attachment for this task. If you prefer wedges, cut each half into quarters and then slice from the top down.

4. Repeat: With the other half of the cabbage, repeat the same steps.

5. Store or Use: Once cut, the cabbage can be used immediately in your dish, or stored in an airtight container in the fridge for up to a week.

Now you’re all set to enjoy your fresh coleslaw or any delicious cabbage-centric dish. Happy cooking!