Rinse the cabbage under cold water and pat dry
Remove any wilted outer leaves
Cut the cabbage in half through the core
Remove the core by cutting around it or by making a V-shaped cut at the base of each half
Slice, shred, or chop as needed:
For slices: cut each half crosswise into even wedges or thin rounds
For shred: stack leaves, cut into thin strips, and separate
For chop: cut into strips, then cross-cut into smaller pieces
If using a food processor, cut cabbage into smaller wedges first and pulse until the desired size
Store cut cabbage in an airtight container in the refrigerator up to 3–5 days