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.