Clean and wash: Remove any wilted outer leaves and discard, then rinse cabbage well under running water.
Trim: Place cabbage on its side on a large chopping board. Trim off the bottom stem part and discard.
Cut into quarters: Place cabbage on now flat, trimmed bottom. Cut in half. Place each half, cut-side down on chopping board and slice again lengthwise to quarter.
Core: Stand each quarter on its bottom, facing core away from you. Run knife from top of core to bottom to remove. Core can technically be eaten, but is firmer and many people discard it.
Slice: Cut cabbage into desired shape.Short shreds: Thinly slice cabbage quarters across.Long shreds: Thinly slice cabbage quarters lengthwise.Dice: Cut cabbage quarters once or twice lengthwise, then dice across.Food processor/mandoline: Set desired thickness of blade attachment, then place cabbage quarters, one by one, cut side down on blade. Shred according to manufacturer's instructions.
Notes
Recipe tips
Use a decent, large, sharp kitchen knife when cutting cabbage. It makes it much easier and safer to cut this large, unhandy vegetable.
Try to always sit the cabbage on a flat/cut part (not possible when you initially trim it, but from thereon out). That way, it will not roll or slip away when you’re trying to cut it.
This method works for different cabbage types – white, purple, savoy cabbage… As long as it is a cabbage type with this shape, you can cut it this way.
Place your shredded or diced cabbage into a colander to thoroughly rinse before using. I always do this when I use the cabbage raw, I’m not always as diligent when I use the cabbage in cooked dishes. In theory, the way cabbage grows the inside is protected from dirt and grime by the outer leaves (also a reason why I always discard the outer leaves). But I don’t trust anything around raw vegetables, so I do always rinse it after slicing when using it raw. Make sure to pat it dry with paper towels in order to avoid your dishes turning out watery.
Storage tips
FridgePlace the cut up cabbage in an airtight container or in a large zip-top bag. Make sure to cover it with a paper towel to soak up any extra moisture.Place the bag in your crisp drawer and use the cabbage within 3 days.FreezerYou can freeze cabbage, but it will change the texture a little (the cabbage will soften/wilt during freezing). Freeze cabbage either sliced, diced or in quarters.1. Blanch: Cabbage needs to be blanched before freezing. Simmer shreds or dice for 30-60 seconds in boiling water, quarters for 1 ½ – 2 minutes (depending on their exact size; the larger, the longer it needs to be blanched).2. Chill: Immediately drain the blanched cabbage and place it into a large bowl filled with ice water.3. Flash-freeze: Spread the blanched and iced cabbage on baking trays lined with baking parchment. Freeze until solid, 1-2 hours for shreds/dice and 4-5 hours for quarters.4. Bag: Label zip-top freezer bags with the name and use-by date (freeze cabbage for up to 6 months). Place the flash-frozen cabbage inside, press out any extra air and zip closed.5. Freeze: Place the bagged cabbage in the freezer and use within 6 months.To use in cooked recipes, simply pull your cabbage from the freezer and add it frozen. No need to defrost first! I do not use frozen cabbage in raw recipes, as it does tend to be limp and works better in cooked dishes, such as braised cabbage or in soups.