HOW TO CUT CABBAGE
To get thin, short, easy-to-eat strips of cabbage, start by cutting a head of cabbage into quarters through the core. This gives you more manageable pieces to work with. Then, separate the wedges into short stacks of leaves, which are easy to cut through since they’re less likely to topple and slide. Cut the cabbage crosswise (rather than lengthwise) for shorter strips that are easy to eat. Cutting this way also makes for smaller pieces of the thick veins that run through (page 41).
