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.