Remove any damaged, stiff and/or browned outer layers of the cabbage and discard them.

Wash the cabbage head thoroughly under cold water.

Using a large chef’s knife, slice off the root of the cabbage and discard.

Stand up the cabbage upright with stem side down and cut the in half through the stem.

Place the cabbage cut side down, and cut the cabbage again in half to create 4 quarters.

Remove the root of the cabbage by cutting it out diagonally.

Thinly slice the cabbage alongside the short edge of the cabbage.

Alternatively, use a wide peeler to peel alongside the short edge for thinner shaved pieces.

Use in recipe or transfer to an airtight container and store in the fridge for up to 7 days.