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.
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.