To cut cabbage properly, follow these steps based on common methods for different uses: Preparation:

• Remove the tough outer leaves, especially if wilted or discolored, and wash the cabbage thoroughly

Cutting into Wedges:

• Stand the cabbage upright on a cutting board.
• Slice it in half through the core, then cut each half into quarters (or smaller wedges if desired).
• Remove the hard core from each wedge by making angled cuts around it without cutting all the way through, which helps keep the leaves together

Cutting into Steaks:

• Stand the cabbage upright with the stem side down.
• Trim the stem slightly if needed to stabilize the cabbage.
• Slice the cabbage crosswise into thick slices about ¾ to 1 inch thick, keeping the core intact to hold the layers together

Shredding or Slicing:

• After removing the core from quarters, lay the cabbage wedges cut-side down.
• Slice thinly perpendicular to the length of the wedge for shredded cabbage.
• Thickness depends on use: about ⅛ to ¼ inch for coleslaw or sauerkraut; thicker (up to ½ inch) for stir-fries.
• A mandolin slicer can help achieve even thin slices, but a sharp knife works well too

Additional Tips:

• Use a large, sharp chef’s knife for easier cutting.
• Keep a firm grip on the cabbage while slicing to ensure thin, even cuts.
• Store any cut cabbage wrapped tightly in plastic in the refrigerator

This approach covers cutting cabbage into wedges, steaks, and shredded forms suitable for various recipes like salads, roasts, soups, or coleslaw