# How to prepare a cabbage (white, red, kale)

## The essentials

A head cabbage (white or red) is cut into quarters and sliced; kale is worked leaf by leaf. Raw, finely sliced cabbage makes a crunchy salad; cooked, it turns mild.

## Choosing it

Heavy, dense, with tight leaves and no spots. Kale: firm, dark green leaves.

## Preparing it

Remove the first damaged leaves. Cut the cabbage in four through the core, cut out the hard core at an angle on each quarter. For kale, hold the stem in one hand and slide the other along it to strip the leaf, the centre rib is too tough.

## Cutting it for the dish

- Finely sliced, for a salad or a coleslaw, or for a stir-fry.
- In wider strips, for braised cabbage or a soup.
- Kale in pieces, massaged for a minute with oil and salt for a salad, or sautéed for two minutes.

## How long it takes

Three minutes for a cabbage, two for kale.

## Storing it

A whole cabbage keeps two to three weeks in the fridge. Cut, the cut side under film, a week. Kale, four to five days.

## Make it tonight

The page "Sautéed vegetables, in a pan or a wok": sliced cabbage with a little soy sauce.

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Source : disheazy, https://disheazy.com/bases/how-to-prepare-a-cabbage