Remove any wilted outer leaves
Rinse the cabbage and pat it dry
Cut the cabbage in half through the core
Cut each half into quarters if needed
Slice out the tough core from each wedge
Place a wedge flat-side down on the cutting board
Slice the cabbage thinly into shreds
Keep the cuts as even as possible
Chop the shreds shorter if you want finer coleslaw
Repeat with the remaining wedges