Step 1

Wash the head of cabbage and remove the outer leaves. Put the cabbage on a cutting board and slice off the root with a chef's knife.

Step 2

Use the knife to slice the cabbage in half from top to bottom, and then in half again (quarter it). Then slice off the solid white core at the bottom of each quarter.

Step 3

Put one quarter of cabbage on top of a mandoline, and use your blade guard to push it through to shred the cabbage. Repeat with the other quarters.

Step 4

Use the cabbage right away in a recipe, or toss it in lemon juice and store in a bowl with tightly sealed plastic wrap in the fridge for up to 3 days.