A head of cabbage can look like a commitment when you bring it home. The trick is to stop thinking of it as one enormous side dish. Give different sections different jobs, keep the cuts separate, and change the seasoning when you cook. You can get several distinct meals from one shopping decision.
Start with the meals you actually want
Before cutting, decide whether you need thin ribbons for tacos, sturdy wedges for roasting or a small dice for a skillet dinner. Remove damaged outer leaves, rinse the cabbage under running water and use a clean board. Cut through the
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