1. Remove any wilted or discolored outer leaves from the cabbage. Rinse and pat dry. Place the cabbage on a cutting board.
2. Use a sharp chef’s knife to cut off any stem and slice the cabbage in half through the core. Optionally, cut each half again to make wedges in your desired thickness to roast or air fry.
3. To cut shredded cabbage for coleslaw or salads, place the cabbage cut side down. Cut out the core. Thinly slice the cabbage. Optionally cut cabbage slices into shorter shreds.
4. To cut chopped cabbage for a stir fry, soup, or for braising, cut 1-inch slices, then cut it into 1-inch squares for nice bite-sized pieces. 

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