Cabbage: Prep

Slice the cabbage into wedges or gently separate the leaves, depending on your recipe. If you have chunky central ribs, cut them out and discard or add, sliced, to the pan before the more delicate leaves.

The easiest way to rinse is after cutting up: place your prepared cabbage into a big bowl or sinkful of cold water, swish around a couple of times, then let it rest for a few minutes so any dirt sinks to the bottom. Lift out the cabbage and drain.