How to slice cabbage
Slicing cabbage is easy once you know the right technique. The trick is to cut it into manageable pieces first, then slice it.
Method
Prepare the cabbage
Rinse the cabbage under cold water to clean it. Cut off the outer, wilted leaves if necessary to reveal the fresh, firm leaves inside.
Cut the cabbage in half
Place the cabbage on a flat surface and cut it in half from top to bottom.
If the cabbage is large, you might want to cut it into quarters for easier handling.
Remove the core
For each half (or quarter), make a diagonal incision on each side of the thick core at the base to remove it. You can discard the core.
Slice the cabbage
Lay each cabbage half (or quarter) flat on the cutting board. Slice the cabbage into thin strips across the grain. The thinner you slice, the finer the cabbage. You can adjust the thickness depending on your recipe (e.g. for coleslaw, thinner slices work well, while thicker slices might be good for stir-fries or soups). If the slices are too long, you can chop them into smaller pieces if needed.
Chef’s tip
Try to keep your knife steady and cut with a consistent motion to ensure even slices. If you want perfectly uniform slices, a mandolin slicer can make the process even easier.
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