How to prepare cabbage

For 1 cabbage, you will need:

• 1 1 green cabbage
• 2 1 tablespoon white (spirit) vinegar
• Total weight: 1,015 grams

Times:

Step by step recipe

1	Place cabbage in front of you, then cut off and discard stalk end.
2	Remove any discoloured or wilted leaves and discard. Stand cabbage on its base, then cut in two vertically.
3	Cut each half in two again. You will notice that there is a white hard stalk inside, not good to eat.
4	Cut out and discard these hard stalk sections.
5	Then separate each ¼ into individual leaves.
6	If there are any hard central veins, cut out and discard.
7	Do this until reaching cabbage heart that you can leave as it is, keeping only the very best of the cabbage. Wash and drain leaves in cold water with 1 tablespoon white (spirit) vinegar added.
8	Make a pile of leaves and chop to make julienne while holding together firmly.
9	Do this for all the other leaves. Your cabbage is ready to use as raw.
10	For cooked cabbage, make boil a big pan of salted water (1 tbsp rough salt by litre of water), and put cabbage in.
11	When water boil again, put cabbage in cold water to stop cooking.
12	Leave cabbage to cool, then drain carefully and leave on a linen tea-towel or absorbent paper. Note: The best way to drain cooked cabbage is in a salad spinner.