How to cut cabbage

by admin on November 28, 2006 · 7 comments

A cabbage’s outer leaves are often thin and damaged. First pull off and discard 2 or 3 layers to reveal thicker smoother leaves. Rinse the cabbage well and pat it dry.

With a long knife, cut the head in half through the core.

Cut each half in half again through the core.

Remove and discard the tough white cores by holding each quarter upright and slicing downward behind them at an angle.

Now you can slice the cabbage as the recipe or whim demands. Slice it into very thin long strips for slaws and salads, into thicker strips for stir-frys, braises and sautees, and into larger pieces for a longer cooking.

{ 5 comments… read them below or add one }

Becky November 28, 2006 at 7:45 pm

very helpful, thank you!

talkoftomatoes November 29, 2006 at 10:21 pm

Funny, just today I was trying to teach my 11 year old how to hold his fingers against the knife—like in your photo. It is awkward at first to aim at the knife with your first knuckle. Any suggestions? Not that I am great at it, just don’t want him to lose a finger:).


brys November 30, 2006 at 9:02 am

I see what you mean. Holding the knife with the entire hand (the way you might hold a hammer, for example) is tricky because cutting requires dexterity and control. Having one finger “in charge” definitely helps.

How about helping him “lead” with the thumb? If you have him tuck four fingers around the handle then stick the thumb forward toward the blade, you can then rotate the knife (like you would with different tennis racket grips) to find the best angle.

This might provide more stability with the dexterity of a leading (albeit slightly less dexterous) digit. Then over time the knuckle can begin to take control from the thumb.

Hope this helps.

Baba August 6, 2008 at 7:17 pm


Really helpful.!

kathy April 7, 2009 at 5:01 pm

Thank You!!

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