Content

• Method 2 of 2: Slice the oblong cabbage
• Tips

1 The top damaged leaves must be removed. Remove any leaves with brown spots, mucus, or holes. The remaining top leaves are usually tough, but will soften when cooked.

2 It is necessary to pre-rinse and dry the head of cabbage. Keep the cabbage under cool, running water. Rub it with clean fingers to remove dirt, germs and pesticides. Then pat dry with a paper towel.

3 Take the long stainless steel knife. You can do it much faster if the blade is longer than the diameter of the cabbage. Avoid using carbon steel knives as this will result in a black finish on the butt of the cut flesh.

4 Cut the cabbage into quarters on a stable cutting board. Press the cabbage against the cutting board while holding it with your fingers. Cut straight down the middle in one smooth motion.

• If you see holes from worms or other signs of pests, then soak the cabbage for 20 minutes in salt water before further manipulation.

5 Remove the white core. Any round cabbage (green, red or savoy) has a hard, white stem. To cut it out of each quarter of the cabbage, hold the piece upright, with the thick side of the stem facing down. Cut the stem diagonally in one stroke. There is no need to sink the knife deeply into the flesh of the cabbage to get rid of the stump.

• If you cut the cabbage into wedges, leave a thin white layer of the pith to keep the leaves together. You can leave the heads of cabbage sliced ​​in quarters or cut each one in half to make eight identical wedges.

6 Chop or chop the cabbage (optional). Place the cabbage flat side on a cutting board. Bend your fingers and hold the cabbage so that their knuckles, rather than the tips of your fingers, are closer to the blade of the knife. Slice the cabbage starting from the outer leaves and working towards the center. Make 6-12mm chunks for the stew, or chop them 3mm thick to ferment the cabbage.

• You can also shred cabbage using a mandolin cutter, a large-hole grater, or a food processor attachment. Using a mandolin cutter can be unsafe for inexperienced users, so choose a model with a hand guard.
• Cut the wedge sideways for short pieces, or lengthwise for long pieces. Both options will work for any recipe.

7 Cook the cabbage or store it with lemon juice. Do not cut the cabbage unnecessarily to keep the cabbage in the refrigerator longer. If there is more cabbage than you intend to cook, grate it along the cut with lemon to prevent browning. Wrap in plastic wrap or fold in a plastic bag without tying it, and store in the refrigerator for no more than two weeks.

• Store chopped cabbage in a bowl with cold water and a little lemon juice. Cover the bowl with plastic wrap and refrigerate.

Method 2 of 2: Slice the oblong cabbage

1. 1 First you need to determine the type of cabbage. Chinese cabbage is a long, cylindrical vegetable that comes in two varieties. Each of them requires a specific approach:
   • Napa cabbage looks more like a head of romaine lettuce; its leaves are slender and adherent to each other.
   • Bok Choi cabbage has a long and thick white stem with several branches. Its leaves are dark green in color and clustered on one side.
2. 2 Prepare the cabbage. Wash the cabbage and pull off the wilted leaves. When cutting the Bok Choy, cut a small piece at the base. This brownish stem area is tough and tasteless.
   • You do not need to cut off a part of the stem from the Napa cabbage.
3. 3 Slice the cabbage lengthwise. Whatever cabbage you use, place it on a sturdy cutting board. Use a large stainless steel knife to cut it in the center.
   • Avoid using carbon steel knives as they will leave black marks on the cabbage.
4. 4 Hold half of the cabbage with your bent fingers. This position will protect your fingers from cuts. Bend the phalanges of the fingertips inward so that their joints are closer to the blade of the knife.
5. 5 Slice the cabbage across the leaves and stem. Cut each half of the cabbage into slices of the desired width, depending on whether you want the slices to be thin or thick. The 3mm thick is ideal for sauerkraut, while thicker ones are better for soups.
   • The leaves and stems of Bok Choi and Napa cabbage are equally edible.
6. 6 Slice the Bok Choi leaves (optional). Some heads of Bok Choy cabbage have leaves that are too large and wide. Divide them into convenient pieces by cutting the curled leaves longitudinally once or twice.
   • Bok Choi leaves cook faster than stems. Try adding them 5-10 minutes after the stem.

Tips

• Store the cabbage in the refrigerator. When chilled and crispy, it is easier to cut.
• For stuffed cabbage, cabbage can be omitted.
• The chance of injury is increased if the cutting board slides easily on the table while shredding. Wet a paper towel, squeeze out excess water, and place it under the board to hold it in place.
• Bok Choi dwarf cabbage varieties can be cooked whole.