Coring & Cutting Cabbage
Working with a head of fresh cabbage can be slightly intimidating, but fear no more — here’s what to do.
To slice cabbage, first peel off the outer leaves (they’re often bruised or torn), then cut the head in half vertically, slicing through the core. Next, remove the bitter, tough core in the center of each half. Use the tip of a chef’s knife to cut down both sides of the A-shaped core, angling the knife tip inward to create a wedge — the core should just fall out. The cabbage is now ready for chopping or shredding.
To chop, place half the head on a cutting board, cut side down, slice it crosswise into wide ribbons, then rotate the head and cut the ribbons into cubes. For thin, coleslaw-like shredded cabbage, cut the halves into quarters, then “peel” the flat surfaces into thin slivers using a Y-shaped vegetable peeler.