Cabbage can be an essential ingredient in many delicious foods, from salads to soups, "coleslaw" to curries. A lump of cabbage can be scary in the fridge, but don't worry; Cutting cabbage to make it ready to use is a quick and simple process.
Step
Method 1 of 2: Chopping Cabbage Round
Step 1. Remove the damaged outer cabbage leaves
Only remove leaves that are brown, slippery, or hollow. The other outer leaves are often tough, but not a problem after cooking.
Step 2. Wash and dry the cabbage
Place the cabbage under cold running water. Rub the cabbage with clean fingers to remove dust, bacteria, and pesticides, then dry with a kitchen cloth.
Step 3. Choose a stainless steel long knife
The cutting process will go faster if your knife is longer than the cabbage. Avoid carbon metal knives, which will discolor the edges of the cabbage.
Step 4. Cut the cabbage into quarters on a cutting board
Hold the cabbage firmly on the cutting board, with your fingers on the edge of the cabbage. Cut the cabbage from the center in one motion.
If you see wormholes or other signs of pests, soak the cabbage in salt water for 20 minutes before continuing
Step 5. Remove the white center
Round cabbage, whether red, green, or Savoy type, has a white center, is hard, and is unpalatable to eat. To remove it from each piece of cabbage, hold the piece vertically with a V-shaped end. Trim the end with one diagonal cut. You don't need to cut the cabbage deeply to remove this part.
If you are making large slices, leave a bit of white to hold the leaves. You can leave the cabbage in quarters, or cut it back in half to make eight smaller slices
Step 6. Chop or tear the cabbage (optional)
Place the cabbage slices flat on the cutting board. Bend your fingers inward and hold the cabbage in place, so that your knuckle is closer to the knife than your fingertips. Cut the cabbage from the outside to the inside. Cut the cabbage into 0.5 to 1 cm pieces to make the stew, or tear it to 0.5 cm thin to make the lettuce.
- You can also tear the cabbage with a Mandoline tear, a large-hole grater, or a shredder from an electronic food processor. Mandoline knives can be dangerous for inexperienced users. So, choose a model with hand protection.
- You can trim the top of the cabbage for short cuts, or the edges for longer cuts. Any cut is suitable for any recipe.
Step 7. Cook the cabbage, or drizzle it with lemon juice
For a longer storage period, leave the cabbage whole until you plan to use it. If you cut more cabbage than you're going to use, rub a lemon over the chopped cabbage to prevent it from browning. Store cabbage in a plastic container or plastic bag without a lid for up to two weeks.
Store the chopped cabbage in a bowl, under cold water with a little lemon juice. Cover it with plastic and put it in the fridge
Method 2 of 2: Chopping the Mustard
Step 1. Get to know the mustard greens
Mustard greens are long, cylindrical vegetables that come in two types. The two types of mustard greens require different handling:
- Chickpeas look similar to Romaine lettuce, with thin, dense leaves.
- Bok choy has long white roots with several branches. The leaves are dark green and clustered at one end.
Step 2. Prepare the mustard greens
Wash the mustard greens and discard the wilted leaves. If you're cutting bok choy, cut it off and remove a bit of the ends. The brownish part where the mustard grows is usually tough and unsavory to eat.
You don't need to cut the bottom of the chicory
Step 3. Halve the mustard greens lengthwise
Place the mustard greens on a cutting board, whatever collard greens you used. Cut the collard greens at the center of the root with a large stainless steel knife.
Avoid carbon iron knives which can leave black marks on the mustard greens
Step 4. Hold the mustard half firmly
When cutting vegetables, this position will protect you from cutting them wrong. Bend your fingertips inward, so that your knuckle is close to the blade.
Step 5. Cut between the leaves and roots
Cut between the widths of the two ends to make the cut as thin or as thick as you like. Thin slices (3 mm) thick are good for lettuce, but thicker pieces are good for soups, or if your knife isn't sharp enough.
The roots and leaves of mustard greens are edible
Step 6. Cut the bok choy leaves (optional)
Some bok choy heads have large, broad leaves. Cut the leaves into smaller pieces by cutting between the stacks of leaves lengthwise.
The process of cooking bok choy leaves may be shorter than the roots. Add the leaves 5-10 minutes after you add the roots
Tips
- Store whole cabbage in the refrigerator. Cabbage is easier to cut when cold and crunchy.
- You can skip the cutting process if you want to make cabbage rolls.
- A cutting board that is constantly moving increases the risk of an accident. Wet a paper towel, squeeze out the water, and place the damp cloth under the cutting board to stabilize the cutting board.
- Mini bok choy can be cooked whole.
