Remove any outer leaves from the cabbage that are tough, discolored, or wilted. Rinse the cabbage and pat it dry. Place on a cutting board.

Locate the stem or core at the bottom of the cabbage where the leaves join together. Use a sharp chef's knife to slice the cabbage in half vertically through the core. Cut each half in half vertically through the core to form four wedges.

To cut thinner wedges for roasting or searing, continue to cut the cabbage wedges vertically through the core until they reach your desired thickness.

To cut shredded cabbage for slaws or sautés, place one cabbage wedge cut side down on your cutting board. Cut diagonally along the core to remove it from the wedge. Working down from the pointy tip to the core end, thinly slice the cabbage crosswise. Repeat with the remaining wedges.

To cut chopped cabbage for a stir fry or soup, cut each wedge into 1-inch slices lengthwise, then cut it into 1-inch slices crosswise to form a grid. The leaves will separate into squares.

Find recipe suggestions in the post above, or check out these 17 Best Cabbage Recipes.