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.

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.

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

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

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