While the center or core of the cabbage is edible, most cabbage recipes require you to remove it before preparing the dish. Doing so will make it easier for you to cut them, and also reduce the overall cooking time. If you've never removed the center of a cabbage, follow these steps to do so.
Ingredients
1 whole cabbage
Step
Method 1 of 3: Standard Way (Round Cabbage)
Step 1. Know the types of cabbage that can be used for this method
This method should be used for cabbage with round heads, the most common being green cabbage, red (or purple) cabbage, and savoye cabbage.
It should be noted that there are some similarities between this method and the standard method used to cut long cabbage cores, but there are also slight differences
Step 2. Cut the stem or center of the cabbage
Use a sharp kitchen knife to cut off any part of the stem that extends down to the head of the cabbage.
If you are using a wooden or plastic cutting board, stabilize it by placing a dry napkin under it.] This is to prevent the cutting board from slipping while you are chopping the cabbage. However, this is usually not necessary if you have a non-slip or non-slip cutting mat
Step 3. Cut the cabbage in half longitudinally (vertical)
Cut the cabbage in half from top to bottom, and slice straight through the stem or core.
- Hold the cabbage firmly with your non-dominant hand and chop it with your dominant hand (if you're normal, dominant hand means right hand).
- Cut carefully so you don't accidentally slip and injure yourself while doing it.
Step 4. Make another vertical cut in each center of the cabbage
Turn each cabbage center so that it is lying down (cut side down). Cut each cabbage half again through the center so that the whole cabbage is divided into four equal parts.
- Since the cut side of the cabbage is flat, it will be easier to hold the cabbage with that side against the cutting board.
- But once you've cut the cabbage into quarters, each piece needs to be turned over so that the cut side is facing up, and the core is visible.
Step 5. Cut a triangular center of cabbage from the four cabbage pieces
With the cut side facing up, you should now be able to see the stem or core of the cabbage. Make angular cuts at the core of each cut to remove them.
- At this stage you should also remove any hard, damaged, or wilted outer leaves.
- At this stage you should also wash the cabbage under running cold.
Step 6. Prepare the remaining cabbage after core removal to your liking
From here, the cabbage can be grated, cut into small pieces, separated into layers of leaves, or used in a variety of other ways for a variety of recipes both hot and cold.
Method 2 of 3: Standard Way (Long Cabbage)
Step 1. Know the types of cabbage that can be used for this method
This method should be used for cabbage with long, narrow heads. The most common type is chicory.
It should be noted that there are some similarities between this method and the standard method used to remove cores on round cabbage, but there are also slight differences
Step 2. Cut the cabbage in half lengthwise
Use a sharp knife to cut the head of cabbage from top to bottom, cutting straight to the tip of the cabbage core.
- You'll be splitting the core and stem of the cabbage in this step.
- Note that you don't need to trim the stems of the cabbage before splitting the cabbage in half.
- Hold the cabbage firmly with your non-dominant hand and chop it with your dominant hand.
- Cut carefully so you don't accidentally slip and injure yourself while doing it.
- Stabilize the cutting board by placing a dry napkin under it. However this may not be necessary if you have a non-slip, non-slip cutting mat.
Step 3. Cut out the core of the cabbage
Keep the cut side facing up. In this position the core of the cabbage should be easily visible. Make oblique or angled cuts around the core. Cut straight to the bottom so you can remove the core.
- At this point, you should also remove any wilted outer leaves.
- Wash the cabbage under cold running water to clean it.
Step 4. Use the cabbage obtained after the core removal process as desired
From here, the cabbage can be grated, cut into small pieces, separated into layers of leaves, or used in a variety of other ways for a variety of recipes both hot and cold.
Method 3 of 3: Removing the Core from Whole Cabbage (Round Cabbage)
Step 1. Know the types of cabbage that can be used for this method
This method should be used for round cabbage types such as savoy cabbage, green cabbage, and red (purple) cabbage.
You can try this method with different types of cabbage such as chicory, but you may not have much success. Long cabbage varieties tend to have loose leaves, and you may lose too many inner leaves if you try to remove the core by boiling as required in this method
Step 2. Boil a large pot of water
Fill the pot 2/3 full with water. Bring to a boil over medium-high heat over the stove.
If you want to add more flavor to the cabbage, you can add up to 1 tbsp (15 ml) of salt to the water once the water starts to boil
Step 3. Remove all damaged leaves
Remove any torn, damaged, or wilted leaves before proceeding to remove the cabbage core.
Most of the outer leaves will come off once you put the cabbage in the boiling water. Because good leaves can be preserved, it is still advisable to remove damaged leaves beforehand
Step 4. Cut the stem or core
Use a sharp kitchen knife to cut off any part of the stem or core that extends down to the head of the cabbage.
Hold the cabbage steady with your non-dominant hand and chop it with your dominant hand
Step 5. Insert a fork into the core
Apply firm pressure so you can push the fork as far into the core of the cabbage as possible.
Ideally, insert the fork so that the spokes or lattice are no longer visible from the outside. Most parts of the fork need to be pierced in. To test if it's deep enough, try lifting the cabbage by just holding the fork. If the cabbage doesn't fall off or shows any signs of it going so, you've simply inserted a fork into the core of the cabbage
Step 6. Cut around the core
Use a sharp knife to make circular incisions around the core of the cabbage.
- Hold the fork with your non-dominant hand and cut the core with your dominant hand.
- Cut carefully, especially when you turn the knife toward the hand holding the fork. Being careful will help prevent you from accidentally cutting yourself while doing this.
- If you want to skip the boiling part completely, try cutting the core at an angle at an angle, with the tip of the knife facing in toward the core of the cabbage.
- But if you plan to continue with the boiling steps, make straight, vertical circular cuts along the core of the cabbage.
Step 7. Dip the cabbage in boiling water
If you haven't been able to remove the ol core, dip the head of cabbage in boiling water and let it cook for a few minutes, just until it starts to soften.
- Do this carefully to avoid exposure to boiling water or hot steam.
- After about 5 minutes, the outer leaves should start to fall off and fall off, and you can now remove the cabbage from the boiling water.
Step 8. Cut into the core at an angle
Use a fine, narrow knife to cut into circular incisions, this time at an angle or at an angle. At this stage, the core of the cabbage should be easier to remove because it has been softened by boiling.
The tip of the knife should point toward the center of the cabbage as you run it around the core
Step 9. Use the remaining cabbage after core removal as desired
Because this method is slightly more complicated and difficult than the standard method, it is generally only used for recipes that require a whole head of cabbage, such as stuffed whole cabbage.
