Cabbage: preparing the core and outer leaves

Useful to know

When choosing cabbage, it looks for a thick, crisp head that is heavy for its size. Dissolved leaves are not the desired sign in university guidelines for common cabbage. [1]

Before use, remove wilted, discolored and thicker outer leaves and rinse under running water. After separating the core, the cabbage can be cut or sated according to the dish. [1] It works on a stable board, instead of trying to cut a freely held head.

For salad, choose relatively uniform thin stripes. If on one side are wide pieces and on the other - fine threads, each bite will have a different texture. This is a practical consequence of slicing, not a requirement for accurate width in millimeters.

Do not turn these indications into a recipe for fermentation or canning. Preparing fresh cabbage for salad is a different task than safely preparing a durable product.