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How to slice cabbage

how to slice cabbage - cookthink

Slicing cabbage is one of the simplest preparations. Very thin long strips are great for slaws and salads, thicker strips for stir-frys, braises and sautés, and larger pieces for a longer cooking.

No matter how you like your cabbage, its prep almost always begins by removing a few of the outer leaves, which 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.

slicing cabbage - cookthink

Since the cabbage's inner core is tough and fibrous, it's usually removed and discarded. Start by slicing the cabbage in half through the core. A long knife -- one that spans the width of the cabbage -- is best for this.

quartering cabbage - cookthink

Then cut each half in half again through the core. This will expose the core to make it easy to remove.

coring cabbage - cookthink

Hold each quarter upright, and slice down behind the tough core to remove it.

slicing cabbage - cookthink

Now you can slice the cabbage as the recipe or whim demands.

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