Check and remove any wilted or damaged outer leaves. Rinse the cabbage under cold water to remove dirt/grit and then pat it dry.
Place it on a cutting board, root-end down. Grab your chef's knife and slice it in half.
Lay each half flat-side down on the cutting board. Cut each of these in half again (lengthwise) to get four quarters/wedges.
With each quarter resting on its cut side, remove the core by slicing it out diagonally.
Once the core is removed, hold the cabbage steady with a claw grip (see instruction photos in the blog post above).
Starting from the pointy end of the piece, cut thin or thick slices — depending on your preference — working towards the end where the core was.
For shorter strips, take those slices you've made and give them another cut, this time going across. And for longer pieces, rotate the cabbage quarter/wedge (before you start slicing) so the longer side faces you, then slice it lengthwise.
Repeat the slicing process for each quarter. Ta-da!
Notes
Note A: Tips on buying purple cabbage — choose a cabbage that feels firm and dense when you press — soft squishy ones might be going bad inside. It should ideally be heavy for its size and the outer leaves should look fresh and damage-free.Note B: Storage — you can refrigerate or freeze purple cabbage (whole or cut-up). For details, see the storage-related section earlier in this post. Note C: Other ways of cutting purple cabbage — while slicing and shredding are the most common ways of cutting cabbage, you can prepare cabbage in other ways too. Check these other methods here. I've also included ways of using kitchen gadgets you might have.Note D: Recipe ideas for using purple cabbage