Content

• Ingredients
• To step
• Method 1 of 3: Standard method (round cabbage)
• Necessities

While the core of a cabbage can be eaten well if cooked properly, most recipes require you to remove the stump from the cabbage. This will make it easier to cut the rest of the cabbage and it will also reduce cooking time in many cases. If you've never cored a cabbage before, here are the steps to take.

Ingredients

• 1 whole white, red or green cabbage

To step

Method 1 of 3: Standard method (round cabbage)

1. Which types of coal are suitable for this method. You can use this method for round cabbages, such as the common green cabbage, red cabbage and savoy cabbage.
   • Note that there are some similarities between this method and other coal cutting methods.
2. Which types of coal are suitable for this method. Use this method for eg pointed cabbage.
   • Note that this method is very similar to the previous one for round coals, but there are a few differences.
3. Which types of coal are suitable for this method. You can use this method for round cabbages, such as the Savoy cabbage, green and red cabbage.
   • You can also use this method for longer coals, such as pointed cabbage, but perhaps with less success. Longer coals often have looser leaves, which makes it likely that you will lose too much leaf while removing the core.
4. Bring water to the boil in a large (stew) pan. Fill 2/3 of the pan with water. Bring it to a boil over medium heat.
   • If you want to add a little more flavor to the cabbage, add 1 teaspoon of salt to the water as soon as it boils.
5. Prepare the rest of the cabbage as desired. You can now shred, grate, and divide the cabbage into smaller pieces, depending on the recipe.
   • This method is useful if you want to cook the cabbage whole, as the other methods require you to cut the cabbage in half before you can remove the core.

Necessities

• Cutting board
• Dishcloth
• Sharp kitchen knife
• Casserole (optional)
• Metal fork (optional)