How to slice cabbage
by Cookthink
Strip cabbage of its outer leaves; rinse the head well and pat dry. Now slice the cabbage in half through its tough, fibrous core with a long, sturdy knife. Cut each half in half again through the core. This will expose the core to make it easy to remove. Holding each cabbage quarter upright, remove the tough core. Now you can slice the cabbage into long, thin strips for slaws, salads, soups or stews or thicker strips for braises and sautés.
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. Slice it into very thin long strips for slaws and salads, into thicker strips for stir-frys, braises and sautés, and into larger pieces for a longer cooking. For the longest-cooking dishes, you can even just pull the leaves away and cook them as they are.
