Choose the Right Cabbage – Pick a firm, fresh green cabbage with tight leaves and no browning for the best flavor and texture.
Remove the Outer Leaves – Peel off any wilted or damaged outer leaves before cutting.
Cut the Cabbage in Half – Place the cabbage on a sturdy cutting board and slice it in half through the core using a sharp knife.
Quarter the Cabbage – Cut each half into quarters, making it easier to remove the tough core.
Remove the Core – Lay each quarter flat and slice diagonally to remove the hard, white core at the base.
For Traditional Corned Beef & Cabbage: – Cut quarters into thick wedges (about 2 inches wide). They hold up well in long, slow cooking.
For Sautéed or Stir-Fried Cabbage: – Slice into thin strips for faster cooking and better caramelization.
For Coleslaw or Salads: – Use a sharp knife or mandoline to shred into fine pieces.