To core raw, boiled or frozen heads of cabbage, as in the recipe for Sweet and sour stuffed cabbage, place cabbage on a cutting board. A damp dish or paper towel placed under the cutting board will prevent the board from slipping or shifting when cutting. This is particularly important when prepping larger, dense fruits or vegetables that require more forceful cuts. Trim the stem end flush with the head. Pierce the core with a fork. Use the fork to stabilize the head. I prefer to use a thinner blade for this task, such as a boning knife rather than a chef’s knife. Holding the blade at a 45-degree angle, make deep, interval cuts around the core. Use the fork to coax out the center core. Chop the core and add to soups or salads.
Claire’s tip: How to core a cabbage
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